So you claim to not know how to bake bread? Perhaps you think that bread making is reserved only for those types who walk around with tote bags, smugly displaying self-righteous slogans (you know the ones), get up half an hour earlier before work to feed their Rye sourdough starter and have a general air of got-their-shit-togetherness about them. Wrong.
Here’s a recipe for Bazlama, a Turkish flatbread, also known as “village bread” that’s about to challenge all your preconceptions of bread-making as a hobby reserved only for wizards. This flatbread is light, pillowy, super versatile, uses just two simple ingredients and doesn’t require hours of impatiently waiting for it to prove.Jump to Recipe
I very rarely make bread anymore. I live in France with more boulangeries than corner shops in my five mile radius. When you can pick up a thick crusted baguette which contrasts against its springy interior and perfectly irregular crumb, smells yeasty but also ever-so-slightly sweet and tastes like every good picnic in the sunshine – all for around about a euro, the saying “if it ain’t broke don’t fix it” comes to mind. The only bread I make nowadays is this flatbread – taking top place in my most “used & abused” arsenal. Sorry, half-neglected sourdough starter, pushed to the back of the fridge – you were always the most high maintenance of all my fermentation babies.
This recipe calls for flour and yoghurt. That’s it. There are advisories to add a little more flavour but those two simple ingredients are the fundamentals. Natural yoghurt is traditionally used but you could substitute it for greek yoghurt or coconut yoghurt if you wanted a vegan option. If you don’t have self-raising flour then add a teaspoon of baking powder to plain flour. If you wanted to cook these authentically then you’d slap them in a stone oven, I use a frying pan or you could use a griddle pan if you wanted aesthetically pleasing griddle marks. It’s no secret that I cook these often for clients as accompaniments to huge Middle-Eastern feasts and no matter how many I pile onto plates, I always find myself back at the stove making more as they get eagerly snatched up. The taste and texture of these breads is sublime; you’ll never want to buy an overpriced, synthetic-tasting shop bought packet of wraps ever again.
WHAT TO EAT THEM WITH
- With a drizzle of honey and sliced bananas for a sweet treat.
- Dipped into hummus, baba ganoush or any of your other preferred dip choice.
- For breakfast – with a fried egg and smearing of chutney or as the perfect scoop for Shakshuka.
- For lunch – dipped in a soup or as the beginnings of a falafel/ shawarma wrap.
- For dinner – as a side for a slowly roasted leg of lamb in Persian spices or as a pizza base!
- By themselves! They’re good enough – you’ll see!