Bazlama, made by cooking yeasted dough on a griddle until soft and puffy, is one of the essential breads of the breakfast table. Served hot, it pairs perfectly with butter and honey.
Add fresh yeast and sugar to the lukewarm water and let it sit for a few minutes until it foams.
Put the flour and salt in a bowl, add the yeast mixture and olive oil, and knead into a soft dough.
Important: cover the dough and let it rise in a warm place for at least 45-60 minutes.
Divide the dough into equal pieces and roll into balls; roll out with a rolling pin and cook on a preheated griddle until both sides puff up.
Important: Let the dough proof in a warm place for at least 45-60 minutes; the time may be longer if the room temperature is low. Allergen: contains wheat flour (gluten). Note: Don't overheat the griddle, or the bazlama can burn on the outside while staying raw inside.
If you wrap the bazlama in a clean cloth after cooking, you keep them soft for a long time.
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