Mediterranean cuisine

Advanced

Bazlama – Turkish Flat Bread

Name: Bazlama – Turkish Flat Bread
Prep time: 1 hr
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Mediterranean Turkish
Ingredients: Dough; 3 cup Flour; 1 (7g) pack Yeast; 1½ cup Water; 1/4 tsp. Salt; 1/2 cup Soda water; Zucchini; 1 large Green zucchini, grated; 1/4 tsp. Salt; 1/4 tsp. Pepper; 1 large Lemon zest; 1/2 bu. Parsley, chopped; 1 large Egg; 2 tsp. Dill, chopped; 1/4 cup Flour; 1/4 cup Bread crumbs; 1/4 cup Feta, crumbled; 1/2 clove Grated garlic; 1 tbsp. Corn starch; Coating; 1/2 cup Flour; 2 large Eggs wash; 1 cup Bread crumbs; Pan-fry; 1 qt. Oil; Eggplant; 1 tbsp. Olive oil; 3 ea. Jap. eggplant half-moon sliced 1/2in; 1/2 ea. Brown onion, minced; 1/4 tsb Salt

Chef Rigo Salas

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

A marvelous snack the stunning homemade Mediterranean Flatbread, Topped with an amazing vegetable medley. The zucchini cakes are zesty and this goes so well when you bite the crunchy baked bread.

Recipe

PRE TIME: 1 hr

COOKING TIME: 20 min

TOTAL TIME: 1 hr 20 min

4 SERVING

Ingredients:

Dough
3 cup Flour
1 (7g) pack Yeast
1½ cup Water
1/4 tsp. Salt
1/2 cup Soda water
Zucchini
1 large Green zucchini, grated
1/4 tsp. Salt
1/4 tsp. Pepper
1 large Lemon zest
1/2 bu. Parsley, chopped
1 large Egg
2 tsp. Dill, chopped
1/4 cup Flour
1/4 cup Bread crumbs
1/4 cup Feta, crumbled
1/2 clove Grated garlic
1 tbsp. Corn starch
Coating
1/2 cup Flour
2 large Eggs wash
1 cup Bread crumbs
Pan-fry
1 qt. Oil
Eggplant
1 tbsp. Olive oil
3 ea. Jap. eggplant half-moon sliced 1/2in
1/2 ea. Brown onion, minced
1/4 tsb Salt
1/4 tsp. Pepper
1/2 ea. Serrano chili pepper, diced
1 clove Garlic, minced
2 tsp. Ras el hanout
1/2 tsp. Smoked paprica
1 tsp. Oregano
Yogurt sauce
16 oz. Greek yogurt
1 clove Grated garlic
1 large Lemon juice
1 ea. Lemom zest
1/8 tsp. Pepper
1/4 tsp. Salt
1/4 cup Extravirgin olive oil
Filling
1/4 cup Mozzarela, shreded
1/4 cup Feta, crumbled
2 ea. Yellow squash, sliced thin
2 ea. Green zucchini, sliced thin
3 ea. Heirloom tomato(sunset kumato tomatoes)thin sliced
1/8 tsp. Salt
1 tsp. Pepper
1 tbsp. Extravirgin olive oil
Salad
2 large Persian cucumber,thin sliced
1/5 large Red onion, thin sliced
1/2 clove Garlic, grated
1/8 tsp. Salt
1/4 tsp. Pepper
1/2 small Serrano chili pepper, diced
1/2 bu. Chives
1 tbsp. Dill
2 tsp. White vinegar
1 tbsp. Extravirgin olive oil

Directions:

Step 1

In a mixer or by hand, mix the yeast with 1cup of flour and 1/2 cup of water. Then add the rest of the flour with the water and salt. Finally, add the soda water and mix with a doe hook (medium speed)or by hand for 15 minutes.

Step 2

Cut doe into 6 equal pieces. Knead each one into tight balls. Allow resting in an oiled shallow pan covered until double in size.

Step 3

With a cheese grater, grate the zucchini and press with a towel as much excess liquid as possible. Season with salt black pepper, and add lemon zest, parsley, dill, egg, flour, bread crumbs, feta cheese, grated garlic and corn starch.

Step 4

Make 1inch balls with the zucchini doe and bread by dredging with flour, the, beaten eggs, followed by panko bread crumbs.

Step 5

Lightly pan fry the zucchini cakes until crispy brown.

Step 6

In a medium pan, sweat eggplant and onions, season with salt, pepper, add serrano chili pepper, garlic, Raz el hanout, smoked paprika, and oregano.

Step 7

In a medium bowl whisk together the yogurt with lemon juice, lemon zest, grated garlic, and olive oil. Season with salt and pepper.

Step 8

With a rolling pin, roll out the doe into the desired shape (1/4inch thick).

Step 9

Spread the yogurt on the flatbread. Sprinkle the mozzarella, feta cheese, and cooked eggplant. Shingle the zucchini slices with the Roma tomatoes. Season with salt and pepper to taste, and sprinkle olive oil on the top.

Step 10

In a small bowl, mix the sliced cucumbers, red onion, grated garlic, salt, pepper, serrano chili pepper, chives, dill, vinegar, olive oil, reserve and set aside.

Step 11

Cut the zucchini cakes in quarters and put them on top of the flatbread.

Step 12

Sprinckle a very small amount of cheese on top of the veg. bake at a preheated 500 degree oven until golden brown bubles form on top of the flatbread (7-12min).

Step 13

Top the flatbread with the cucumber salad and cut to enjoy.