Ingredients
11 grams of dry yeast
1 tablespoon of sugar
2 cups of milk (warm)
2 teaspoons of salt
4.5 cups of flour (approximately 450 grams)
Preparation
Preparing the Yeast:
Pour the warm milk into a large bowl. Add the dry yeast and sugar. Mix the mixture lightly and wait for 5-10 minutes. When the yeast is active, the mixture will foam and rise.
Preparing the Dough:
Add the salt to the yeast mixture. Then add the flour little by little and knead until you obtain a soft, non-sticky dough. The consistency of the dough should not be too hard, it should be a little soft and flexible.
Ramping:
Make the dough into a ball and cover it with a damp cloth. Leave it to ferment in a warm place for about 1 hour. The dough should double in size.
Shaping the Dough:
Put the risen dough on a lightly floured surface. Knead the dough briefly to remove gas and divide it into equal pieces. Open each piece with your hand to give it an oval shape. It should be about 1-1.5 cm thick.
Cooking:
Using a heated non-stick pan (or cast iron pan), cook the bazlamas over medium heat. Cook until golden brown on both sides. It may take about 2-3 minutes for each side to cook. The pan may be lightly oiled before placing the bazlamas in the pan.
Serving:
You can serve the bazlamas hot. You can optionally season them with butter, cheese or olive oil.
Enjoy!
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