Turkish vegan bread
Turkish bread (aka Bazlama) is a light and fluffy flatbread with delicious pockets of air that form a crispy crust on the outside. It’s absolutely addictive. Trust me, it’s so much better than any flat bread you could ever buy at the grocery store. I first had Turkish bread in a small village in Turkey, where it’s cooked traditionally over an open fire. Turkey produces many famous breads, but Bazlama tops the list! Hence, why it’s come to be known as “Turkish bread.” It’s somewhere between naan and pitta bread, but is uniquely soft and fluffy with more substance than other flat breads. Turkish bread only requires enough kneading to get the dough to hold into a ball, so it’s considered a no knead bread. It comes together quickly, and makes a delightful breakfast slathered in butter or jam. It’s also a great partner to a big bowl of dip like hummus or my popular fava bean dip (you must try this!)
Ingredients
- 1¼ cups warm water 105°-110°
- 1 packet 2.5 teapoons active dry yeast
- 1 tablespoon sugar
- 4 cups all purpose flour
- 2½ teaspoons kosher salt
- 2 tablespoons olive oil, plus more for brushing the bread with before cooking
- ½ cup Greek style yogurt
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