If you’re craving something that’s warm, comforting, and packed with flavors that dance on your taste buds, this Egg & Cheese Stuffed Bazlama Bread Recipe is going to become your new go-to favorite. This Turkish-inspired delight brings together the pillowy softness of homemade bazlama bread with a rich, creamy filling of eggs, tangy feta cheese, and a hint of smoky red pepper sauce. Every bite is like a cozy hug, perfect for breakfast, brunch, or a casual gathering with friends. Trust me, once you try this recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
The beauty of this Egg & Cheese Stuffed Bazlama Bread Recipe is in its simplicity. Each ingredient plays a vital role in building the perfect texture and flavor—from the soft bread to the luscious filling. These staples are easy to find but come together to create something extraordinary.
- Flour (3 1/2 – 4 cups): The base of our dough, essential for that soft, pillowy texture.
- Warm milk (1 1/2 cups): Activates the yeast and adds a subtle richness to the bread.
- Olive oil (3 tablespoons total): Adds moisture and a fruity depth to both dough and filling.
- Instant dry yeast (1 packet): The secret agent that makes the dough rise beautifully.
- Sugar (2 tablespoons): Just enough to feed the yeast and balance flavors.
- Salt (1 tablespoon): Enhances every element, from bread to filling.
- Organic eggs (2, plus 2 more for stuffing): Adds richness and that iconic runny yolk goodness inside the bread bowl.
- Yogurt (1 1/2 tablespoons): Gives the filling a creamy tang that pairs perfectly with feta.
- Sweet red pepper sauce (1 teaspoon): Brings a smoky sweetness that spices things up gently.
- Crumbled feta cheese (1 tablespoon): Classic salty tang to balance the mild eggs and yogurt.
- Cherry tomatoes or red pepper slices (for garnish): Adds freshness and pops of color.
- Dill (to taste): Fresh herbaceous notes for a bright finish.
- Red pepper flakes (to taste): Optional heat boost to customize your experience.
How to Make Egg & Cheese Stuffed Bazlama Bread Recipe
Step 1: Prepare the Dough
Let’s start by waking up the flour and yeast. In a large bowl, use your fingers to combine the flour and instant dry yeast. This finger-mixing method ensures the yeast distributes evenly without overdoing it.
Step 2: Add the Liquid Ingredients
Pour in the warm milk, olive oil, salt, and sugar. Gently mix them together to bring the dough to life—the warmth of the milk activates the yeast, while the sugar and salt enhance the flavor throughout.
Step 3: Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 3 minutes until soft and smooth. This quick kneading helps develop just enough gluten for a tender yet sturdy bread.
Step 4: Let the Dough Rise
Place your dough in a clean bowl, cover it with a damp cloth, and let it rest in a warm spot for approximately 2 hours or until it doubles in size. This rising time is where the magic happens, giving the bread its characteristic fluffiness.
Step 5: Shape and Cook the Bazlama
After the dough has risen, give it a gentle knead to release air bubbles, then divide it into 8-10 equal pieces. Shape each piece into a round and flatten slightly to create mini bazlama rounds. Heat a nonstick pan over medium-low heat and cook each round until golden brown on both sides. These thin, layered breads cook quickly and develop a soft, chewy texture perfect for stuffing.
Step 6: Prepare the Stuffed Bazlama Filling
Preheat your oven to 350°F (175°C). Take one cooked bazlama and gently create a shallow bowl in the center to hold the filling. In a small bowl, mix yogurt, olive oil, sweet red pepper sauce, and crumbled feta cheese together—this mixture serves as the flavorful base for the eggs.
Step 7: Assemble and Bake
Spread the yogurt-feta mixture evenly inside the bread bowl, crack two eggs right on top, and garnish with cherry tomato slices or red pepper. Bake the stuffed bazlama in your preheated oven for 20-25 minutes, or until the eggs are set to your liking.
Step 8: Garnish and Enjoy
Once out of the oven, sprinkle fresh dill and red pepper flakes for an extra punch of flavor and freshness. Serve hot, and get ready to savor a dish that’s as beautiful as it is delicious.
How to Serve Egg & Cheese Stuffed Bazlama Bread Recipe
Garnishes
A sprinkle of fresh dill brightens the dish with herbaceous notes, while red pepper flakes add an exciting kick. The colorful cherry tomatoes or red pepper slices not only enhance the look but provide a juicy burst of freshness to balance the richness of eggs and cheese.
Side Dishes
Pair this stuffed bazlama with a crisp cucumber and tomato salad tossed in lemon and olive oil for a refreshing counterpoint. Alternatively, serve alongside a bowl of warm lentil soup for a wholesome, comforting meal that fits any time of day.
Creative Ways to Present
For a dinner party, halve the mini bazlamas and arrange them on a rustic board with scattered herbs and edible flowers. Drizzle a little extra olive oil and a touch of honey for a sweet-savory twist that will impress any guest. You can even experiment with swapping feta for goat cheese or adding chopped olives for variation.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, wrap them tightly in foil or plastic wrap and store in the refrigerator for up to 2 days. The flavors meld nicely overnight, making reheated bazlama even more satisfying.
Freezing
To keep that Egg & Cheese Stuffed Bazlama Bread Recipe ready for later, freeze the cooked breads before stuffing. Wrap them well in freezer-safe bags, and they’ll keep beautifully for up to 1 month. When ready, thaw overnight in the fridge before assembling and baking.
Reheating
Reheat your stuffed bazlama in a warm oven at 325°F (160°C) for about 10-15 minutes until heated through and the egg is gently warmed but not overcooked. Avoid microwaving if you want to keep that perfect bread texture crisp on the outside and soft inside.
FAQs
Can I use regular yeast instead of instant dry yeast?
Absolutely! Just remember to activate regular yeast by dissolving it in warm milk with a pinch of sugar before mixing it with the flour. This extra step ensures your dough rises beautifully.
Is bazlama similar to pita bread?
While both are flatbreads, bazlama is thicker and softer with a fluffier texture thanks to the yeast and rising time. It’s perfect for stuffing, as in this recipe, because it holds fillings without tearing.
Can I substitute the eggs for a vegan option?
You can! Try using tofu scramble or a chickpea flour batter seasoned with turmeric and kala namak for that eggy flavor. Keep in mind, the texture and baking time might vary slightly.
What can I use if I don’t have feta cheese?
Ricotta or goat cheese are excellent substitutes that maintain the creamy, tangy profile of the filling. For a vegan version, use a plant-based cheese alternative or mashed silken tofu with a pinch of salt and lemon juice.
How do I know when the eggs are perfectly baked inside the bazlama?
Look for whites that are fully set but yolks still a little soft if you like them runny. If you prefer fully cooked eggs, bake a few minutes longer, but watch closely to avoid drying out the filling.
Final Thoughts
This Egg & Cheese Stuffed Bazlama Bread Recipe truly shines as a wonderfully satisfying and flavorful dish that feels both indulgent and comforting. It’s perfect for sharing with loved ones or simply treating yourself on a leisurely weekend morning. Trust me, once you make it, this recipe will become a beloved staple in your kitchen rotation. So go ahead, roll up your sleeves, and dive into the warm, cheesy, eggy goodness of homemade bazlama—you’ll thank yourself every single time!
Print
Egg & Cheese Stuffed Bazlama Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8-10 mini bazlama breads
- Category: Breakfast
- Method: Baking
- Cuisine: Turkish
- Diet: Vegetarian
Description
This recipe for Egg & Cheese Stuffed Bazlama Bread offers a delightful twist on traditional Turkish flatbread by stuffing it with a creamy feta and yogurt mixture, topped with eggs and baked to perfection. Ideal for breakfast or brunch, these mini bazlama breads are soft, savory, and bursting with flavors from sweet red pepper sauce, fresh herbs, and tangy feta cheese.
Ingredients
Dough Ingredients
- 3 1/2 – 4 cups all-purpose flour
- 1 packet instant dry yeast (about 2 1/4 teaspoons)
- 1 1/2 cups warm milk
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 1 tablespoon salt
Stuffing Ingredients
- 2 organic eggs (plus additional for stuffing if desired)
- 1 1/2 tablespoons yogurt
- 1 1/2 tablespoons olive oil
- 1 teaspoon sweet red pepper sauce
- 1 tablespoon crumbled feta cheese
- Cherry tomatoes or red pepper slices, for garnish
- Dill, to taste
- Red pepper flakes, to taste
Instructions
- Prepare the Dough: In a large bowl, combine the flour and dry yeast with your fingers until evenly distributed.
- Add Wet Ingredients: Pour in the warm milk, olive oil, salt, and sugar, mixing gently to combine all ingredients into a consistent dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 3 minutes until the dough becomes soft and smooth.
- First Rise: Place the kneaded dough in a clean bowl, cover it with a damp cloth, and let it rise in a warm spot for approximately 2 hours, or until it doubles in size.
- Divide the Dough: After rising, lightly knead the dough again and divide it into 8 to 10 equal pieces.
- Shape the Bazlama: Shape each dough piece into a round ball and flatten slightly to form mini flatbreads.
- Cook the Bazlama: Heat a nonstick pan over medium-low heat. Cook each rounded dough piece into golden-brown flatbreads on both sides. Set aside and allow to cool.
- Preheat the Oven: Preheat your oven to 350°F (175°C) in preparation for baking the stuffed bazlama.
- Create the Filling Bowl: Take one cooked bazlama bread and gently create a shallow bowl shape in the center to hold the filling.
- Prepare the Stuffing Mixture: In a small bowl, combine the yogurt, olive oil, sweet red pepper sauce, and crumbled feta cheese until smooth and well mixed.
- Fill the Bazlama: Spread the yogurt and feta mixture inside the shallow bowl of the bazlama. Crack two eggs on top, and add cherry tomato slices or red pepper for garnish.
- Bake: Place the filled bazlama breads in the preheated oven and bake for 20 to 25 minutes until the eggs are fully set and cooked through.
- Final Garnish: Remove from oven and top with fresh dill and a sprinkle of red pepper flakes for added flavor and garnish.
- Serve and Enjoy: Serve the stuffed bazlama breads hot for a comforting and delicious meal.
Notes
- Make sure the milk is warm but not hot to activate the yeast properly.
- You can adjust the number of eggs per bazlama depending on their size or your preference.
- Use fresh dill and best quality feta cheese for enhanced flavor.
- If you prefer, substitute sweet red pepper sauce with mild harissa or another chili sauce for variation.
- The cooked bazlama breads can be stored in an airtight container for up to 2 days but are best enjoyed freshly made.
