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Wednesday, December 29, 2010

Turkish Dinner: Bazlama Turkish Flat Bread

I also made this bread, to go with Turkish Kebab.  It was another recipe on my should-try list.  The original recipe is here:  It's delicious!

1 1/2 cups warm water
1/2 cup Greek-style yogurt
1 tbps white sugar
1 tsp salt
4 cups bread flour (original recipe calls for all-purpose flour)
1/2 tbsp crushed rosemary (my addition)
2 1/4 tsp active dry yeast

I don't have patience or time for kneading bread so always make dough in the bread machine.  However, I always bake in the oven -- don't like the hole left by the blade.  It takes 1.5 hours for the dough cycle.

Spray large bowl with non-stick spray (as well as lightly oil your hands) and shape dough into a large ball.  Cover and let rise for 2 hours.  You should have a lot of dough! ;)

Divide the dough into small balls, approximately tangerine size (not a standard comparison but I am looking at the bowl of tangerines).  Place back into the bowl and let rise 10-15 minutes -- this will make shaping much easier.

Sprinkle the cutting board (or counter, if your prefer) with flour and shape each ball into the round, the size of dessert plate.  I didn't roll the dough -- it was very easy to stretch it with hands.  Place rounds on cookie sheets and let rise for 15-20 minutes.  To avoid any possible draft, place cookie sheets into the cold oven.

Heat the grill (we have an electric grill which I love) or skillet (cast iron is recommended) to medium-high heat.  Bake rounds until golden brown on the bottom, flip, and bake until the other side is golden brown, too.  Brush with butter and place in a bowl covered with paper towels; cover to keep warm and soft.

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