Bazlama - Stuffed Bazlama
(Bazlama - Icli Bazlama)
7 gr active yeast
1 tsp sugar
1/4 cup warm water
2 1/4 cups all purpose flour
1 tsp salt
3/4 cup warm water
Onion, sliced, lightly caramelized
Potato, cooked, mashed
Feta cheese, crumbled
Parsley or dill, chopped
In a small bowl, mix the yeast, sugar and 1/4 cup warm water. Stir well so the yeast dissolves. Let it rest 7-8 minutes.
In a large bowl, sift flour and salt. Add the bubbly yeast mixture and 3/4 cup warm water. Mix and put the dough on the lightly floured counter and knead well for about 5-6 minutes until it becomes smooth (no more crumbles). If the dough is too sticky, you should add a little bit more flour. Place the dough in a large bowl and spread olive oil with your hands all over the dough. Then cover it with a clean, damp towel. Put aside for about 40 minutes at room temperature until the dough rises to double its size.
Place the dough on the lightly floured counter. Press all over it with your hands to get rid of air bubbles. Cut the dough in 6 pieces with a knife. With your hands to flatten and then use a roller give a round shape each one. The circular diameter of Bazlama should be 20-25 cm and 1 cm thick. The thickness of baked Bazlama is 1,5 - 2 cm.
Heat up the medium sized Teflon pan just under medium heat. Cook one side of Bazlama until there are some light brown colours on it. Then turn it over and cook the other side. Spread some butter over them. Place in the folded towel to keep warm.
To make Stuffed Bazlama:
Mix all the stuffing ingredients. Place the stuffing half of Bazlama dough (picture), fold. Press the edges to close it up. Cook the same way as Bazlama. Spread some butter while still warm over the surface.