Bazlama Turkish flatbread on kefir

First of all, we take kefir out of the refrigerator. Cooking begins with the revival of yeast, for which we pour sugar into a deep bowl, pour warm water and pour a few spoonfuls of flour. Mix the mixture well so that there are no lumps, and paint fresh yeast into it with your hands. Mix thoroughly again and leave for 10-15 minutes in a warm place. As soon as a noticeable yeast cap with a large number of bubbles appears on the surface, you can continue working.

Wheat flour (necessarily of the highest grade) is sifted into a separate bowl to saturate with oxygen and get rid of unnecessary garbage.

Add salt to the yeast mixture, pour in a glass of warm water and a glass of kefir slightly warmed to room temperature. Stir, and begin to pour the flour, while kneading the dough. At the first stage, this can be done with a fork or a whisk, but when the mass thickens, we continue to knead with our hands. The dough turns out to be quite sticky, this is normal. We collect it in a ball and, covering it with a towel, put it in a warm place. Fermentation continues for 40-60 minutes.

After the dough has come up, lubricate your hands with vegetable oil (oil will help the dough not stick to your hands) and knead it lightly, then divide into 9 identical portions. We form a neat ball from each part, dust the cutting board with flour and roll out a layer 0.7-0.8 cm thick.

Fry the tortilla in a hot frying pan without adding fat for 5-7 minutes on each side. We stack hot tortillas on top of each other like pancakes and serve them to the table. If the feed is planned a little later, we put it dry on the grill, separately from each other, so as not to stick together.

By the way, such tortillas can be stuffed with any minced meat (potatoes with fried onions, cheese with herbs, mushrooms, etc.).

We serve bazlama tortillas hot or cold instead of bread in addition to any side dish, vegetables or meat dish.

Bon appetit!