The Best Egg & Cheese Stuffed Bazlama Bread Recipe Ever Made

Turkish cuisine offers a delightful twist with egg and cheese stuffed bazlama bread that will spark curiosity in any kitchen adventurer.

Soft, pillowy dough becomes a canvas for rich, melting cheese and creamy eggs.

Layers of flavor unfold as you slice into this hearty comfort food.

Street vendors in istanbul have perfected this simple yet magical combination for generations.

Each bite promises a warm, satisfying experience that connects you to traditional cooking methods.

Mediterranean ingredients dance together, creating a harmony of textures and tastes.

Stuffed Bazlama Bread Additions

• Gluten-Free Bazlama: Replace wheat flour with a blend of almond and rice flour for a celiac-friendly version. Adjust liquid ratios to maintain proper dough consistency.
• Vegan Egg Alternative Bazlama: Substitute eggs with tofu scramble or chickpea flour mixture. Use plant-based yogurt and vegan feta cheese for the filling.
• Mediterranean Spiced Bazlama: Add za'atar seasoning to the dough and sprinkle sumac on top. Replace feta with goat cheese and incorporate chopped kalamata olives in the filling.
• Low-Carb Cauliflower Bazlama: Create a cauliflower-based flatbread instead of traditional dough. Use zucchini or cauliflower as a base and maintain similar egg and cheese stuffing technique.

FAQs

• Is bazlama bread traditional to a specific country?

Bazlama is a traditional Turkish flatbread, commonly made in rural areas of Turkey and often cooked on a stovetop or griddle.

• Can I make bazlama bread without yeast?

Traditional bazlama requires yeast to help the dough rise and create its soft, fluffy texture. Without yeast, the bread would be dense and flat.

• Do I need a special pan to cook bazlama bread?

A nonstick skillet or cast-iron pan works perfectly. The key is cooking on medium-low heat to ensure even browning without burning the bread.

• How do I know if my dough has risen correctly?

The dough should roughly double in size and feel soft and puffy when gently pressed. If it doesn’t rise, your yeast might be old or the environment was too cold.

Bazlama Bread Stuffed With Egg And Cheese For Breakfast Bliss

• Quick Weekend Culinary Adventure: Effortlessly craft a gourmet breakfast that transforms ordinary bread into an extraordinary meal experience.
• Multipurpose Meal Magic: Versatile recipe works perfectly for breakfast, brunch, or casual weekend gatherings with friends and family.
• Zero-Stress Cooking Technique: Simple step-by-step process requires minimal cooking skills, making it accessible for home cooks of all experience levels.
• Customizable Flavor Playground: Easily swap ingredients like different cheeses, herbs, or sauces to match personal taste preferences and dietary needs.

Egg and Cheese Stuffed Bazlama Bread What’s Inside

• Flour: Foundation of the bread, provides structure and texture.
• Dry Yeast: Essential for bread rising and creating soft, airy texture.
• Warm Milk: Helps activate yeast and adds richness to dough.
• Olive Oil: Adds moisture and subtle flavor to bread.
• Salt: Enhances overall bread flavor.
• Sugar: Feeds yeast and helps with browning.

• Eggs: Primary protein and main stuffing component.
• Yogurt: Adds creamy, tangy base to filling.
• Feta Cheese: Provides salty, crumbly texture.
• Sweet Red Pepper Sauce: Adds spicy and sweet flavor profile.
• Cherry Tomatoes: Fresh garnish with bright color.
• Red Pepper Slices: Additional decorative and flavor element.
• Fresh Dill: Aromatic herb for final garnish.
• Red Pepper Flakes: Adds spicy kick to finished dish.

• Olive Oil: Used for cooking and adding moisture.
• Nonstick Pan: Helps cook bazlama bread evenly.
• Baking Oven: Used for final cooking and setting eggs.

Baking Egg & Cheese Bazlama Bread Rolls

Step 1: Mix Dough Magic

Grab a large bowl and combine flour with dry yeast.

Use your fingers to blend them together.

Pour in warm milk, olive oil, salt, and sugar, then gently mix everything until a soft mixture forms.

Knead the dough on a lightly floured surface for about 3 minutes until it becomes smooth and elastic.

Place the dough in a clean bowl, cover with a damp cloth, and let it rise in a warm spot for around 2 hours until it doubles in size.

Step 2: Shape Bazlama Rounds

After the dough has risen, give it a quick knead and divide it into 8-10 equal pieces.

Roll each piece into a round shape and flatten them gently with your hands.

Heat a nonstick pan over medium-low heat.

Cook the dough rounds, flipping several times until they turn golden brown on both sides.

Set the cooked breads aside to cool slightly.

Step 3: Create Stuffed Bread Delights

Warm up your oven to 350°F.

Take a cooked bazlama bread and create a shallow center pocket.

• Yogurt
• Olive oil
• Sweet red pepper sauce
• Crumbled feta cheese

Spread this creamy mixture inside the bread pocket.

Crack two eggs directly into the center.

Add some cherry tomato or red pepper slices for extra color.

Bake for 20-25 minutes until the eggs are perfectly set.

Step 4: Finish with Fabulous Flair

Pull the bazlama out of the oven and sprinkle fresh dill and red pepper flakes on top.

Serve piping hot and savor every delicious bite.

Store any extra bazlama breads in the refrigerator for future culinary adventures.

Stuffed Bazlama Bread Tips with Eggy Goodness

Ensure warm milk is around 110°F to activate yeast without killing it, creating soft, fluffy bread dough.

Dust hands and surface with flour while kneading to avoid dough sticking and achieve smooth texture.

Gently flatten bazlama rounds with fingertips for uniform cooking and consistent texture.

Watch eggs closely during baking to achieve desired consistency – runny yolks or fully set based on personal preference.

Wrap leftover bazlama breads in plastic wrap or store in airtight container for up to 3 days, reheating gently before serving.

Reheat Egg & Cheese Stuffed Bazlama Bread

• Store leftover stuffed bazlama bread in an airtight container for up to 3 days. Keep refrigerated to maintain freshness and prevent bacterial growth.
• Preheat oven to 325°F. Wrap bazlama in aluminum foil to prevent drying out. Warm for 10-12 minutes until heated through.
• Place bazlama on a microwave-safe plate. Heat in 30-second intervals, checking temperature to avoid overcooking eggs.
• Quickly toast reheated bazlama on a skillet for 1-2 minutes to restore crispy exterior and enhance flavor.

What Goes with Egg & Cheese Stuffed Bazlama Bread

• Elevate Breakfast Pairing: Brew a rich Turkish coffee with its bold, robust flavor that perfectly complements the savory bazlama bread's warmth and complexity.
• Enhance Herbal Companion: Serve fresh mint tea alongside the dish, its cool and refreshing notes cutting through the richness of eggs and feta, creating a balanced morning experience.
• Recommend Veggie Side: Prepare a simple cucumber and tomato salad dressed with olive oil and lemon, providing a crisp, light contrast to the hearty stuffed bread, adding freshness to each bite.
• Match Wine Selection: Choose a light, crisp white wine like Assyrtiko from Greece, whose mineral undertones and bright acidity beautifully balance the creamy eggs and tangy feta cheese.

Egg & Cheese Stuffed Bazlama Bread Recipe

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4.5 from 28 reviews

• Total Time: 50 minutes
• Yield: 10 1x

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Description

Warm Turkish bazlama bread cradles a rich egg and cheese filling, promising comfort in every delightful bite. Hearty flavors blend seamlessly, inviting you to savor this rustic Mediterranean delight with pure culinary joy.

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Ingredients

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Main Ingredients:

• 3.5 cups flour
• 1.5 cups warm milk
• 2 organic eggs
• 1 packet instant dry yeast

Dairy and Oil Ingredients:

• 1 tablespoon olive oil
• 1.5 tablespoons yogurt
• 1 tablespoon crumbled feta cheese
• 1.5 tablespoons olive oil

Seasoning and Flavor Enhancers:

• 2 tablespoons sugar
• 1 tablespoon salt
• 1 teaspoon sweet red pepper sauce
• Dill, to taste
• Red pepper flakes, to taste

Garnish:

• Cherry tomatoes or red pepper slices

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Instructions

1. Merge flour and dry yeast in a spacious mixing vessel, gently combining with fingertips. Incorporate warm milk, olive oil, salt, and sugar, thoroughly blending the ingredients into a cohesive mixture.
2. Transfer the dough onto a lightly dusted surface and knead meticulously for approximately three minutes until achieving a velvety, elastic texture.
3. Relocate the dough into a pristine container, drape with a moistened cloth, and allow it to proof in a temperate environment for roughly two hours until it substantially expands.
4. After proofing, delicately manipulate the dough and partition into 8-10 uniform segments.
5. Mold each segment into circular shapes, gently flattening with palms.
6. Activate a nonstick skillet over moderate-low thermal intensity. Sear the dough rounds, rotating periodically to achieve a uniform golden complexion on both surfaces.
7. Preheat the culinary apparatus to 350°F (175°C).
8. Construct a subtle indentation within each bread round, forming a nestlike cavity.
9. Whisk yogurt, olive oil, sweet red pepper sauce, and crumbled feta cheese into a harmonious blend.
10. Lavish the prepared mixture inside the bread’s interior, strategically positioning two eggs within the central depression.
11. Embellish with cherry tomato or red pepper slices for visual appeal.
12. Transmit to the heated environment and bake for 20-25 minutes until egg whites solidify and yolks reach desired consistency.
13. Conclude by adorning with fresh dill and a sprinkle of red pepper flakes.
14. Serve immediately while maintaining optimal temperature and texture.
15. Store surplus bazlama breads in refrigeration for future culinary endeavors.

Notes

• Ensure warm milk is not too hot, as it can kill the yeast and prevent dough from rising properly.
• Add flour gradually while kneading to achieve a soft, elastic texture that’s not too sticky or dry.
• Make bazlama bread ahead of time and store in an airtight container for quick meal preparation.
• Substitute dairy milk with plant-based alternatives like almond or soy milk for a vegan-friendly version.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Baking
• Cuisine: Turkish

Nutrition

• Serving Size: 10
• Calories: 187
• Sugar: 1.3 g
• Sodium: 280 mg
• Fat: 8.5 g
• Saturated Fat: 2.0 g
• Unsaturated Fat: 6.0 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 1.2 g
• Protein: 7.2 g
• Cholesterol: 140 mg