Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, March 01, 2012

Bazlama - Stuffed Bazlama

(Bazlama - Icli Bazlama)

Bazlama - Stuffed 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

Filling Ingredients;
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.

6 Bazlama.



At 4:36 PM, Anonymous Anonymous said...

Looks like Asian Naan. I have never tried the stuffed version. Thank you for sharing the recipe.

At 5:08 PM, Blogger Binnur said...

Actually, it is the basic bread dough. Turkish cuisine has a wide variety of breads and pides. One of them is Tandir (tandoor) Bread which is pretty close to Indian naan bread. I will post it soon for you:)

At 5:39 PM, Anonymous Anonymous said...

Hi. I s there any difference between bazlama and lavas bread? Love your recipies, Nat

At 7:08 PM, Blogger Binnur said...

Hi Nat,
They are slightly different. Lavash bread is much thinner than Bazlama and it can be used as a wrap (dürüm). Bazlama should be baked with the butter spread on both sides. Bazlama can be stuffed with some fillings. The same amount of dough makes 6 Bazlama, 8 Lavash bread:)

At 8:49 AM, Anonymous Anonymous said...

It is interesting how the cuisine in two cultures are similar. We also have stuffed bread in India, which is made from the basic bread dough and you can fill it with various ingredients.

At 8:58 AM, Anonymous Anonymous said...

hello Binnur, thank you for your interesting and educative answer. if not lavash I thought about gozleme because they are fried with butter,having said that the dough is different:) I must try bazlama and not compare.take care!

At 5:45 PM, Anonymous Kendall said...

Cant wait to try this. Love all your recipes, not a lot of ingredients but pack so much flavour.

At 12:40 AM, Anonymous Anonymous said...

this is very similar to shemborek? Except the filling is more vegeteran in your recepie. In the Mardin/Midyat region we use beef as the filling and during lent we make it vegetarian w potatoes or mushrooms.

At 6:25 AM, Anonymous Anonymous said...

im a little bit confused .. in one of your comments you say it should be baked but in your recipe it says you have to put in tefal pan and brown on both sides .... does this need to go in oven ?? sorry for the confusion i just want a clear view on the recipe , thanks

At 12:30 PM, Blogger Binnur said...

You can do both:) Traditionally it is baked in the oven but I cooked in a teflon pan:)

At 8:15 AM, Anonymous Anonymous said...

Binnur reading all your great recipies I will share with you mine. If you add warm milk instead of water,sugar and egg to the flour and dont knead the dough just leave it loose,later fry with oil,you will get delicious 'pattes' that we so love in eastern europe.I hope you try one day:)Unless you already know this recipe from your native cuisine:)...Natalie

At 11:54 AM, Blogger Binnur said...

Thank you Natalie:)
You just reminded me of my teenager years:) My two friends and I had working mothers. One of us used to make this dough (without yeast) when we got home from school. We enjoyed it so much... no cheese or olive by the side!
We were blessed to have each other, we still do:)

At 5:02 PM, Anonymous Anonymous said...

Binnur do you know Caucasian dish Velibah ? Its stuffed bazlama rolled out. Maybe you have the recipe ?

At 10:07 PM, Blogger Binnur said...

Yes, I do and I am going to post it in the future:)

At 2:01 PM, Anonymous Anonymous said...

Hello Binnur, can I make bazlama without yeast? with soda? or it will be a different kind of bread ? Greetings! I love your blog.

At 4:01 PM, Blogger Binnur said...

Thank you:) Sure you can use baking soda but then it wouldn't be called bazlama. As you may know, there are so many different kinds of bread and pastry recipes in our cuisine. Each one has a unique name and taste. So if the idea is to make this kind of pastry, there is no harm to make it without yeast:)


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