Sunday, 31 January 2010


If you made your dough for making filo pastry ( yufka ) and you felt you couldn't do it, why not use the dough and make flat bread. ( Also known as bazlama and bezdirme )
Roll each dough with the rolling pin about 25 cm in diameter and cook both sides on a preheated non stick frying pan on a medium heat. Turn the bread over 2-4 times to cook both sides equally.
Then serve them warm with butter on them or serve them plain with curries.
After cooking, wrap them in covered in a tea towel to keep them warm. They are best eaten the same day or will keep for a day or two buttered, wrapped, then reheated in the pan before serving.

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