Bazlama is one of the most basic bread recipes in Turkish cuisine. It is the bread of crowded tables that are still frequently baked in Anatolia. Its base is flour, water and yeast. It can be added in yogurt and milk for more greens. These materials makes more tasety.

For best results in yeast recipes, you should make sure that your food is not expired. The temperature of the water and the freshness of the yeast are very important for the activation of yeast. Your water should not be boiling, you should be able to keep it in your hand but you should feel that it is hot. The sugar is an important catalyst that affects the activation must be added. When the yeast is formed on the foams, it smells like bread.

Add flour, cabonat and baking soda to a large bowl for basal. Then warm milk and yogurt are added. Pour the yeast into the flour. Stir until the dough is combined with a wooden spoon. Mix the dough with your hands until a smooth and sticky ball of the dough is formed. It must be double.

When the basal paste is fermented, divide it into 8 pieces and open it with your hand and with the help of a rolling pin. Spread butter on top. You can also use olive oil like cumin, spices or crushed garlic.

In the hot cast pan, cook in front of each other and sprinkle with the finest chop. Our other fermented recipes can be found here.

1/4 cup hot water (but not boiling just hot tap water)
1 tablespoon sugar
3/4 teaspoon active dry yeast
3/4 cup warm milk
1 cup plain greek yogurt
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
melted butter, for brushing may use olive oil
fresh cilantro or other herbs, for topping

1. In a medium mixing bowl, combine the water, sugar, and yeast and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
2. When the yeast is foamy and smells like bread, add the milk, yogurt, flour, baking powder, baking soda, and salt and mix the with a wooden spoon until the dough comes together. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
3. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
4. Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside.
5. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.