This Fluffy Turkish Bread, often known as Bazlama or Pide, is an ideal companion for dips, soups, and grilled foods. Warm milk and olive oil create a soft, airy crumb, while baking at a high temperature helps the bread rise and puff beautifully. Simple to make and incredibly versatile, it brings an authentic Mediterranean feel to the table with very little effort.
| Ingredient | Amount |
|---|---|
| All-purpose flour | 3 cups (375 g) |
| Sugar | 1 tablespoon |
| Salt | 1 teaspoon |
| Instant dry yeast | 2¼ teaspoons (7 g) |
| Warm milk (not hot) | ¾ cup (180 ml) |
| Warm water | ¼ cup (60 ml) |
| Olive oil | 3 tablespoons |
| Egg yolk (optional topping) | 1 |
| Milk (optional topping) | 1 tablespoon |
| Sesame or nigella seeds (optional topping) | As needed |
Step 1: Activate the Yeast
In a large bowl, combine the warm milk, warm water, sugar, and yeast. Stir gently and allow the mixture to rest for 5–7 minutes, until a foamy layer forms on the surface, indicating the yeast is active.
Step 2: Make the Dough
Add the olive oil and salt to the yeast mixture. Gradually mix in the flour until a soft, slightly tacky dough forms.
Step 3: Knead the Dough
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes by hand (or about 5 minutes with a stand mixer) until smooth, elastic, and stretchy.
Step 4: First Rise
Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour, or until doubled in size.
Step 5: Shape and Top
Gently deflate the dough and divide it into two equal pieces. Shape each portion into a round or oval. For a traditional finish, whisk the egg yolk with the milk, brush it over the dough, and sprinkle with sesame or nigella seeds if desired.
Step 6: Bake at High Heat
Preheat the oven to 220°C (425°F). Bake for 10–12 minutes, until the bread has puffed up and is lightly golden.
Step 7: Rest Before Serving
Remove the bread from the oven and cover with a clean kitchen towel for a few minutes. This helps lock in moisture and keeps the bread soft and tender.
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