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Bazlama — Turkish Kefir Flatbread

Soft, tender flatbreads to serve instead of bread — and they're easy to make! Bazlama, the Turkish kefir flatbread, is a great alternative to store-bought loaves. Simple to put together, they let you swap out packaged bread for something homemade and know exactly how fresh it is. They won't take much time, even for a beginner.

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Bazlama Turkish flatbread on kefir
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 16 % 7 g
Fats 2 % 1 g
Carbohydrates 82 % 37 g
191 kcal
GI: 3 / 0 / 97
  • First, take the kefir out of the fridge. Start by activating the yeast: put the sugar in a deep bowl, add warm water and a few spoonfuls of flour. Stir well until smooth, then crumble in the fresh yeast with your hands. Mix thoroughly again and leave it in a warm spot for 10–15 minutes. Once a noticeable, bubbly cap of foam forms on top, you're ready to go. Sift the flour into a separate bowl to aerate it and catch any stray bits. Add the salt to the yeast mixture, then pour in a cup of warm water and a cup of kefir warmed to room temperature. Stir, and start adding the flour, kneading as you go. At first you can use a fork or a whisk, but once the mass thickens, switch to your hands. The dough will be fairly sticky — that's normal. Gather it into a ball, cover with a towel, and set it in a warm place. Let it rise for 40–60 minutes. Once it has risen, coat your hands with vegetable oil (so the dough doesn't stick) and knead it lightly, then divide it into 9 equal portions. Shape each one into a neat ball, dust your work surface with flour, and roll each ball out to about 1/3 inch (0.7–0.8 cm) thick. Cook the flatbread in a hot, dry skillet — no oil — for 5–7 minutes per side. Stack the hot flatbreads on top of each other like pancakes and serve. If you're serving them later, lay them out separately on a rack so they don't stick together.
  • By the way, you can stuff these flatbreads with just about any filling (potato with fried onion, cheese with herbs, mushrooms, and so on). Serve bazlama hot or cold in place of bread, alongside any side dish, vegetables, or meat course. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Whole durum wheat flour fortified - 333  kcal/100g
  • Whole durum wheat flour universal - 364  kcal/100g
  • Flour krupchatka - 348  kcal/100g
  • Flour - 325  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Kefir fat - 62  kcal/100g
  • Kefir of 1% fat content - 38  kcal/100g
  • Low-fat kefir - 30  kcal/100g
  • Kefir 'doctor beefy' 1,8% fat content - 45  kcal/100g
  • Kefir 2.5% fat content - 53  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh yeast - 109  kcal/100g

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