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Wholemeal Bazlama (Turkish Bread) with Mint Butter
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
12 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- White wheat flour450 g
- Whole wheat flour150 g
- Water300 ml
- Milk100 ml
- Extra Virgin Olive Oil1 tablespoon
- Organic Dry Yeast6 g
- Refined sugar15 g
- Salt12 g
- Butter with salt2 tablespoon
- Mint to taste
- In a bowl add the sifted flours
- Make a volcano-style swipe in the middle and add the olive oil, yeast, half the milk and sugar. Mix the center of the volcano with a spoon to make a paste. Then add the rest of the milk and incorporate the flour adding water little by little until you have a homogeneous mass. When it gets heavy to stir with the spoon, use your hands.
- Let this dough rest for 30 minutes.
- Add salt. Knead the dough on a bench or table by folding, kneading, turning 90º and repeating this movement for 10/15 minutes or until you have a smooth and elastic dough. Form a ball and let it rest for 1 hour. Must double in size at least
- Place the dough on a floured bench with the top side of the ball facing down. Cut into 12 parts and fold the edges of these pieces into themselves and now turn and make a ball making circular movements against the countertop. Repeat with all and let it rest for another hour on a floured bench or tray as well.
- With a rolling pin or bottle, open 0.5 cm thick discs and bake in a skillet, preferably with a thick bottom, over medium/high heat and turn the bread every 20 seconds until inflated. Bake for another 1 minute on each side, turning, transfer to a plate and cover with a clean cloth.
- Melt a tablespoon of butter and add some chopped mint leaves. Brush over the buns
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