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.
Ingredients
Scale
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
Instructions
- 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.
- Transfer the dough onto a lightly dusted surface and knead meticulously for approximately three minutes until achieving a velvety, elastic texture.
- 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.
- After proofing, delicately manipulate the dough and partition into 8-10 uniform segments.
- Mold each segment into circular shapes, gently flattening with palms.
- Activate a nonstick skillet over moderate-low thermal intensity. Sear the dough rounds, rotating periodically to achieve a uniform golden complexion on both surfaces.
- Preheat the culinary apparatus to 350°F (175°C).
- Construct a subtle indentation within each bread round, forming a nestlike cavity.
- Whisk yogurt, olive oil, sweet red pepper sauce, and crumbled feta cheese into a harmonious blend.
- Lavish the prepared mixture inside the bread’s interior, strategically positioning two eggs within the central depression.
- Embellish with cherry tomato or red pepper slices for visual appeal.
- Transmit to the heated environment and bake for 20-25 minutes until egg whites solidify and yolks reach desired consistency.
- Conclude by adorning with fresh dill and a sprinkle of red pepper flakes.
- Serve immediately while maintaining optimal temperature and texture.
- 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