This is a traditional bread, generally baked over wood fire in villages. When my grandpas were alive, we used to visit them very often. They used to live in a village and whenever we went there, grandma would always bake bazlama for us. She would also brew a teapot of tea again over a wood fire. I don’t know why, but the fire of wood changes the taste of everything. If you have the chance of cooking a dish over wood fire, you’ll understand what I mean. Even tea gets a different flavor when brewed over it.
Grandma would always serve bazlama with a piece of butter she herself made and with some olive oil which they themselves produced. So this simple breakfast became a feast for us. Imagine a piece of newly baked bazlama, still fuming, and dipping it into some very natural olive oil or spreading some fresh butter, which has a milky scent, on it.
As I don’t have a chance of baking it on a wood fire, I bake it on a non stick pan over the lowest heat of the oven. Today the special item for our big Sunday breakfast was this bazlama. We ate it dipping in olive oil.
• 3 cups flour
• ½ cup yogurt
• 1 cup warm water
• 1 tsp instant yeast
• ¼ olive oil
• 1 tsp sugar
• 1/2 tsp salt
Put the flour in a bowl. Add yogurt and mix it. Then add olive oil, sugar and salt. Mix the warm water and instant yeast in a cup very well and pour it in the mixture. Then knead all of them. You see my measurement cup here.
The dough should still be sticky, don’t worry. Cover the bowl and wait it in a warm place at least 5 hours to rise well. Waiting it for a day is better.
When the dough is OK, you can bake it and eat hot. Sprinkle some flour on the counter, take a piece of dough, a bit bigger than orange. Round it in your palms, then put it on the counter. Widen it by pressing your hands on it. You don’t need to use a rolling pin as the dough is so soft.
Heat a non stick pan, and put the shaped dough on it. Cook it turning it out continually over the lowest heat. It will be done in about 10 minutes. I make five bazlamas from these ingredients.
You can serve it with olive oil near it. We also sprinkle some dry thyme in our natural olive oil.
Note: I made this before reading the article, 10 pre-polluted Americans by OysterCulture, which is about food safety including the harms of teflon. And now, I’m definitely confused about using non stick pans. There should be a substitute.