These scones have a “pocket” of filling inside as they are baked, just like pan-cooked pita bread, but the dough here is more bready and airy, due to the use of yeast. After baking, the tortillas, still hot, are brushed with butter. This is an optional step, but in my opinion, it makes them much more appetizing. To make them even more appetizing, you can add your favorite finely chopped herbs and/or garlic to the butter.
These tortillas can be served instead of bread or filled with a filling. What kind? Try making pita bread with chicken souvlaki, I’m sure you will not be left indifferent.
⏱ Cooking time — 70 minutes overall. Includes 30 minutes of preparation and cooking + 40 minutes unattended.
🥣 Ingredients
🍽 For 6-8 flatbreads:
- 500 g (1,1 lb) flour
- 175 g (6,2 oz) water
- 175 g (6,2 oz) milk
- 7 g (0,25 oz) instant dry yeast
- 2 tsp. sugar
- 1 tsp. salt
- 50 g (1,8 oz) butter (optional)
Gear
For the best and most predictable results, I recommend using a kitchen scale for all baking/bread/dessert recipes.
🔪Step by step directions
Sift 500 g (1,1 lb) of flour into a large bowl. Add 2 tsp. sugar, 1 tsp. salt, 7 g (1 tsp. heaped) of instant dry yeast. Mix with a whisk.
Mix the milk with water and warm it up. It should be warm, but not hot, about body temperature. Knead the dough with a spatula or spoon as long as you can, then transfer to a work surface.
Knead the dough for 10-15 minutes, until it is smooth and no longer sticky to your hands. Roll the dough into a ball, put it in a bowl and cover with a towel or cling film. Place in a warm place for 30-40 minutes.
Transfer the dough back to a work surface, roll it into a roll and divide it into 6-8 equal pieces. Roll each piece of dough into a ball and place under a towel for another 15 minutes.
After 15 minutes, take 1 ball of dough, flatten it into a round cake, moving from the center to the edges, try to stretch the cake with your hands as much as possible. Then take a rolling pin and roll out to about 0.5 cm thickness. Cover with a towel/film and roll out the remaining balls.
It is better not to stack rolled out tortillas on top of each other – they are likely to stick together. Stack them next to each other or, alternatively, sprinkle them with flour and cover them with parchment/film and place the next one on top.
In a saucepan, melt 50 grams (1,8 oz) of butter to grease (optional)
Heat a frying pan over medium heat, when it is hot place a tortilla and cook for about 30-40 seconds. Until bubbles appear on the surface. Flip it over. Cook for another 30-40 seconds and flip again. After about 20 seconds the cake will start to puff up, when it’s full, flip it one last time, fry for half a minute more and remove from the pan. Place the next tortilla in the pan and brush this one with butter while it’s still hot.
One scone will take about 2 to 4 minutes to bake. If the scone does not puff up in this time, try increasing the heat.
Depending on the pan you use and the heat – you may have it differently. The main thing is not to let the tortilla burn. Maybe it will start to puff up after the fourth or fifth flip – that’s okay, it can be. Just lift the edge of the scone with a spatula and look to see how it feels. If you see it’s badly browned, flip. If you’ve flipped 6 times and the tortilla is ready but still not browned, turn up the heat a little and try again.
Let the tortillas cool and you can serve them. If you don’t eat them all at once, wrap them in clingfilm, they dry out very quickly.
Bazlama — Turkish Pita style Flatbread (Pan Roasted)
Ingredients
- 500 g all purpose wheat flour
- 175 g water
- 175 g milk
- 7 g instant dry yeast
- 2 tsp. sugar
- 1 tsp. salt
- 50 g unsalted butter (optional)
Instructions
- Sift the flour and mix with the sugar, salt and yeast. Mix the milk with water and heat to a temperature of about 40 ° C. (at this temperature a finger dipped in the milk is not hot). Add milk to flour mixture and knead dough. Knead for 10-15 minutes, put into a bowl, cover and leave for 40 minutes.
- After 40 minutes the dough will have doubled in volume, put out on a work surface, roll into a bundle and divide into 6-8 equal parts. Roll each one into a ball, cover with a towel and leave for another 15 minutes.
- Roll the balls into tortillas. First flatten with your hands, then roll out with a rolling pin until about 0.5 cm thick. Cover the tortillas with a towel or clingfilm so they don't get too weathered. Do not stack them on top of each other – they will stick together.
- In a saucepan, melt 50 grams of butter to grease (optional)
- Heat a frying pan over medium heat, place the tortilla and cook for about half a minute on each side, flipping until it begins to puff up. Wait until it is completely puffed up, flip one last time, fry another 30 seconds on the back side and remove from the pan. Brush with butter.One scone will take about 2 to 4 minutes to bake. If the scone does not puff up in this time, try increasing the heat.
- Fry the remaining tortillas, cool and serve. Store in clingfilm, they dry quickly.
