Ingredients You Will Need
To make this delicious high protein bread you will need to gather these simple items from your kitchen or the local market nearby. Please make sure all your ingredients are at room temperature so the yeast can work its magic properly without getting too cold or too hot.
- Two cups of all purpose flour or bread flour
- One cup of high protein Greek yogurt (plain and unsweetened)
- Half a cup of warm water (not boiling hot)
- Two scoops of unflavored whey protein powder or soy protein powder
- One tablespoon of active dry yeast
- One teaspoon of white sugar to help the yeast grow
- One teaspoon of fine sea salt for flavor
- Two tablespoons of olive oil for the dough and for greasing
- Extra flour for dusting your work surface
Step by Step Method
- Start by taking a small bowl and mixing your warm water with the white sugar and the active dry yeast together. Use a spoon to stir it gently and then let it sit for about ten minutes until you see a lot of bubbles and foam on the top. This means the yeast is awake and ready to make your bread rise.
- In a much larger mixing bowl combine your flour with the protein powder and the salt. It is important to mix these dry things first so the protein powder is spread out evenly and does not clump up when you add the wet ingredients later.
- Make a small hole in the center of your dry ingredients and pour in the foamy yeast mixture along with the thick Greek yogurt and the olive oil. Use a sturdy spoon or your clean hands to start mixing everything together until a shaggy dough begins to form in the bowl.
- If the dough feels too sticky you can add a tiny bit more flour one tablespoon at a time. If it feels too dry and crumbly you can add a tiny splash of water. You want the dough to be soft and slightly tacky but it should not stick to your fingers like glue.
- Move the dough onto a flat surface that has a light dusting of flour on it. Now you must knead the dough for about eight to ten minutes. Push the dough away from you with the palms of your hands then fold it back and turn it slightly. Keep doing this until the dough feels very smooth and stretchy like a piece of silk.
- Lightly oil your large bowl and place the dough ball inside. Cover the bowl with a clean kitchen towel or some plastic wrap and put it in a warm spot in your house. Let it rest and rise for about one hour or until it has grown to double its original size.
- Once the dough has risen gently press your fist into the center to let the air out. Turn the dough out onto your floured surface and cut it into six or eight equal pieces depending on how large you want your flatbreads to be.
- Roll each piece of dough into a smooth ball and then use a rolling pin or your hands to flatten them into circles that are about half an inch thick. Do not make them too thin like a tortilla because Bazlama needs to be thick and fluffy.
- Let these flattened circles rest on the counter for another fifteen minutes covered with a cloth. This second rise is the secret to getting those big air bubbles inside the bread when it cooks.
- Heat a large non stick pan or a cast iron skillet over medium heat on your stove. You do not need to add oil to the pan unless you really want to. Place one piece of dough onto the hot pan and watch it carefully.
- After about two minutes you should see bubbles starting to form on the top surface. Flip the bread over using a spatula. The cooked side should have beautiful brown spots and look toasted.
- Cook the other side for another two minutes until it puffs up. You can flip it back and forth one more time if you want to make sure the inside is fully cooked through.
- Take the hot bread off the pan and wrap it in a clean towel to keep it soft while you cook the rest of the pieces. Serve them while they are still warm for the best experience.
