Turkish Home Bread-I
There are several traditional home bread types in Turkey. One of them is called as "bazlama" and it is very similar to Indian "naan". In old days they were cooked on top of large steel sheets. In villages, people still use steel sheets to cook them, but in cities, people use teflon skillets to cook.
Makes 5 servings.
Ingredients:
4 cups of flour
1.5 cups of warm water
1.5 tsp active dry yeast
1 tsb sugar
1 tsb salt
1. Dissolve salt, sugar and yeast in water.
2. Add flour and make a really soft dough. If it is sticky sprikle some flour, and if it is stiff, wet your hand and keep kneading.
3. Cover the dough with a damp cloth and keep it at room temperature for 2-2.5 hours, untill the dough doubles it's size.
4. When the dough ready, slice it to 5 pieces.
5. Make balls from the dough and put them on top of a damp cloth. Cover the dough balls with another damp cloth. Keep them at room temperature for 10 minutes.
6. Flatten the dough balls untill the thickness is 1/4"-1/8". Put them in between damp cloths and keep them there for another 10 minutes.
7. Preheat a teflon skillet on top of the stove. (Use medium stove and keep the heat at medium.)
8. Put the dough onto the skillet and after 1 minute start rotating and turning the dough with a help of a spatula. The dough will puffed up.
Rotating the dough with a spatula prevents burning the dough.
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