This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200 – 250 g (7 – 8¾ oz) pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.
- 600 g plain flour (all-purpose flour)
- 7 g instant dried yeast
- 2 teaspoons sugar
- 1½ teaspoons salt
- 1½ cups warm water
- ½ cup Greek-style natural yoghurt, at room temperature
- 1 tablespoon olive oil
- pan-fried or grilled haloumi
- fresh oregano leaves
- Combine the flour, yeast, sugar and salt in a large bowl. Combine the water, yoghurt and oil, add to the flour mixture and use a wooden spoon and then your hands to mix to a soft dough (the dough will be quite sticky at this stage). Cover the bowl with a damp tea towel and set aside in a warm, draught-free place for 2-3 hours or until well risen.
- Place a pizza stone in the oven on the centre and preheat to 250°C.
- Divide the dough into 4 portions. Use your hands to flatten each portion into a round on a floured bench top to about 26 cm in diameter and 6-7 mm thick. Place on a piece of baking paper on a tray and cover with a damp tea towel. Set aside in a warm, draft-free place for 15 minutes to rise slightly. Repeat with the remaining 3 dough portions.
- Use the baking paper to lift a bread round onto the pizza stone in the oven and bake for 10-13 minutes or until golden and baked though. Remove from the oven and wrap in a clean tea towel to keep warm while baking the remaining flatbreads in the same way (the flatbread will be crusty on the outside to start with and then will soften as it stands wrapped in the tea towel).
- Serve warm topped with honey, haloumi and oregano leaves.