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
Scale
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.
