Flat Bread Recipe😍🍽️

Hello dear friends

Again, I am starting my article by wishing that everyone is good:)

In this article, I will give a very delicious Bazlama recipe that I learned from my dear mother. Bazlama is a traditional bread recipe thicker than tortilla bread prepared with yeast dough technique.
It is a legendary pastry recipe that can be consumed either plain or by putting your favorite ingredients in it.

All of our moms are superheroes in the kitchen. When my mom starts cooking, she's ready so fast that it's like she has more than two hands, like an octopus:) She can make many different dishes at the same time. I am also ambitious in the kitchen, I will not be modest, but I can never keep up with my mom. Of course I can't cook many dishes at the same time. I guess that's because I'm not a mom yet:)) To tell the truth, I don't do it with a sense of obligation, so it is impossible not to enjoy it.

I used to admire my mother especially when she was making dough, and I still do.
I learned this recipe from her too. When I was watching my mom, she would give me a piece of dough and ask me to roll it out. That's how I started to learn.

She used to tell me that it was very tasty and medicinal, and if I did something wrong, she would show me the right way and tell me that it would taste better that way. As a child I believed this, but as I grew up I learned that my mother told me that every dish I made was good to encourage me:)

She was right, I never got bored of cooking, it became an activity that I enjoyed more than feeding myself.
Let's talk about the recipe,

Required ingredients,

5 cups flour
2 cups of warm water
1 packet of instant yeast
1 teaspoon sugar
1.5 teaspoon salt
2 tablespoons of oil

Directions:

First of all, I put flour, salt, oil, sugar in a suitable container that I use to knead the dough.

Then I mix the flour by slowly adding water. It is important to add water slowly to adjust the consistency.

The dough may stick a little to the hand, so we can prevent this by wetting our hands with a little water.

I continue kneading until I get a thick and smooth dough.

The softer the dough, the softer our bread will be.

Another trick is to let the dough rest and ferment at the appropriate temperature.

I cover the kneaded dough and leave it to ferment for 1 hour.

When the dough fermented, it was in a condition to overflow from the container. It was well kneaded and well fermented.

I divided it into equal pieces on the counter where I sprinkled flour and turned it into meringues. We should not forget to cover the meringues or they will dry out.

After resting for a while, we start to roll it out. We sprinkle a little flour on it to prevent it from sticking and roll it out with the help of a rolling pin or a rolling pin.

It is enough to be the size of a plate, of course it can be adjusted according to the pan you will cook. My pan was not very big.

While opening the meringues, the pan started to heat up. I placed the dough I rolled out on the heated pan and started to cook it in a controlled manner over medium heat.

We turn our flatbread, whose edges start to swell slightly. I repeat the turning process a few times. We have a soft bread that swells like a balloon.

You can grease the bread with butter immediately after baking.

For those who will try it, I say you will not regret it.

While reading, I also apologize to those who want this bread:)

(In every moment of life, it is impossible not to encounter people who are unjust and use their power unfairly. Some people don't know you at all, but just because they feel like it, as soon as they see you achieve a little success, they put obstacles in your way instead of supporting you. I wanted to share my very short feelings with your sincerity).

Thank you.