Cooling Rack – The first flatbread, which becomes the bottom of the stack, tends to get soggy from condensation if you stack them on a plate. The cooling rack solves this. Another option is to prop the flatbreads on the rim of a sheet pan so that air circulates underneath.
Glass Bowls – One for mixing, one for rising. You can use any kind, but I like to see how much the dough has risen through the glass.
Can’t I use the same bowl for mixing and rising?
You can, but the dough on the sides of the bowl will dry out and be harder to clean later.
Serving Suggestions
Flat breads like this remain a part of the basic Mediterranean diet for a reason. This popular Turkish bread makes a versatile component to any meal, and can be enjoyed in various ways, both savory and sweet. Here are a few great ways to enjoy Bazlama:
For breakfast, with butter and jam or honey, or as a wrap for scrambled eggs and potatoes.
As a wrap with shawarma-inspired spiced and sliced meats, kebabs, any grilled meats; meatballs or sliced rewarmed meatloaf, roasted vegetables, greens sauteed with garlic…
With meze / appetizer plates of feta cheese, goat cheese, olives, tomato wedges, cucumber slices…
Use for dipping – hummus, baba ganoush, cacik yogurt and cucumber dip (Turkish tzatziki)…
Make individual pizzas using your favorite ingredients.
Make chips – Cut stale bazlama into triangles, brush with olive oil, sprinkle with salt and crisp them up in the oven or skillet. Use for dipping, or flavor with different spices and herbs.
Make croutons – Tear the bread into bite-sized pieces and proceed as you would the chips above. Toss into salads, soups
