Replace the 120 g plain skyr with 120 g thick unsweetened soy yogurt for a dairy-free dough. Choose a thick variety to keep the dough similarly soft; the protein content will differ from the skyr version.
BreadsWhole-Wheat Bazlama
These skillet-cooked flatbreads have browned spots and a soft, chewy center. Skyr adds protein to the mostly whole-wheat dough without changing how the bread is cooked.
Ingredients
Preparation Steps
Mix the dough
Stir the dry yeast and sugar into the lukewarm water. Mix in the plain skyr and olive oil, then add the whole wheat flour, white bread flour, and salt. Stir until no dry flour remains and a soft, slightly tacky dough forms.
Knead and let rise
Knead for 8–10 minutes, until the dough is elastic and less sticky. Cover and leave in a warm place for about 60 minutes, until noticeably puffy and nearly doubled.
Shape the breads
Divide the dough into six equal pieces. Shape each into a ball, then flatten into a round about 1 cm thick. Cover and leave for 15 minutes, until the rounds look slightly puffed.
Cook in a skillet
Heat a dry, heavy skillet over medium heat. Cook the rounds one at a time for about 3 minutes per side, turning when the underside has dark golden spots. Adjust the heat if the surface darkens before the center cooks; the finished breads should feel light and spring back when pressed.
Recipe insights
Can you make whole-wheat bazlama without dairy?
How do you keep skillet bazlama from scorching?
Check the underside early on later rounds, because a heavy skillet can build heat while six breads cook in succession. If the spots form much faster than they did on the first bread, lower the heat before adding the next round so its 1 cm center has time to cook.
How long does a batch of six bazlama take?
Allow 2 hours 16 minutes from start to finish: 25 minutes of preparation, 75 minutes of rising and 36 minutes of skillet cooking. The breads cook one at a time, so the first will be ready well before the sixth.
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