Making the Bazlama Bread:
- Prepare the Dough:
- In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Add the flour, salt, and yogurt (if using) to the yeast mixture. Mix until a soft dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic.
- Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Bazlama:
- Once the dough has risen, punch it down to release the air. Divide the dough into 4 equal pieces.
- Roll each piece into a ball and then flatten it with your hands or a rolling pin into a round disk, about 1/4-inch (0.6 cm) thick.
- Cook the Bazlama:
- Heat a non-stick skillet or cast-iron pan over medium heat. Brush one side of the flattened dough with olive oil.
- Place the dough, oiled side down, onto the hot skillet. Cook for 2-3 minutes, or until bubbles start to form on the surface and the bottom is golden brown. Brush the top side with olive oil, flip, and cook for another 2-3 minutes until the other side is golden and cooked through.
- Repeat with the remaining pieces of dough. Keep the cooked Bazlama warm under a clean kitchen towel.
Making the Egg and Cheese Filling:
- Cook the Eggs:
- In a medium skillet, heat a tablespoon of butter or olive oil over medium heat. Crack the eggs into the skillet, season with salt and pepper, and scramble them until they are just set.
- Remove the skillet from heat and stir in the shredded cheese and chopped green onions (if using). The residual heat will melt the cheese, creating a creamy filling.
Assembling the Stuffed Bazlama:
- Stuff the Bazlama:
- Take one of the cooked Bazlama rounds and gently slice it open horizontally, creating a pocket, but do not cut all the way through.
- Spoon the egg and cheese mixture into the pocket. Be generous with the filling to ensure every bite is flavorful.
- Serve:
- Optionally, you can garnish with fresh herbs like parsley or dill. Serve the Egg and Cheese Stuffed Bazlama warm.
Serving Suggestions:
- Serve with a side of fresh vegetables like sliced tomatoes, cucumbers, and olives for a balanced meal.
- A dollop of yogurt or a drizzle of olive oil on the side can add an extra layer of flavor.
- Pair with a cup of tea or coffee for a perfect start to your day.
Tips for Success:
- Warm Water: Make sure the water used for the dough is warm, not hot, to activate the yeast properly.
- Resting the Dough: Allow the dough to rise adequately for a light and fluffy texture.
- Filling Variations: You can customize the filling with additional ingredients like sautéed mushrooms, spinach, or different types of cheese.
Conclusion
Egg and Cheese Stuffed Bazlama Bread is a delightful twist on a classic Turkish flatbread. The combination of soft, warm Bazlama with a rich, cheesy egg filling makes this dish both comforting and satisfying. Whether you’re serving it for breakfast, brunch, or any time you crave something delicious, this recipe is sure to become a favorite in your kitchen.