Bazlama / Turkish Flat Bread

Ingredients

500g bread flour

160g warm milk

160g warm water

10g instant yeast

10g sugar

8g salt

18g olive oil

wash: melted butter + crushed red pepper + chopped parsley/spring onion

Directions

• in a large bowl, mix warm water and milk together and add in sugar and yeast
• stir till yeast and sugar dissolve then add flour and salt
• mix till all liquid have been absorbed then add in olive oil and salt
• knead till all comes together, round and rub oil over the dough
• cover the bowl and rest the dough till double in size (about 1hr)
• divide into 6pcs and round each dough
• cover with clingwrap to prevent from drying
• in the meantime pre-heat a non-stick pan on medium heat
• lightly flour one dough and roll flat
• grill the flat bread without oil on both sides till puffy and fully cooked

Foodnote: Recipe from here. Since my old oven is already acting up (the heat goes up so high suddenly) and I still want to bake bread... I ended up making flat bread. Just nice since my friend is going to make hummus so it will compliment with the Turkish flat bread. I tried making just to see the portion and it turns out nice and soft. I ate with curry mince beef loaded with lots of carrots and potatoes. Yummeh... 

Tortilla

Ingredients

(100%) 500g plain flour

(0.8%) 4g yeast

(2%) 10g salt

(5%) 25g sugar

(12%) 60g shortening

(1.5%) 7g baking powder

(0.5%) 3g skim milk powder

(50%) 250g water

25g 100°C water + 5g yeast mixture (to ensure that dough don't shrink)

Directions

• 
  develop the dough: in a mixing bowl with a paddle attachment, dry mix all the dry ingredients
• add in the shortening and all the ingredients
• mix at low speed for 2min and medium speed at 5min till dough comes together
• divide to 40g each, round and rest for 1-4 hours at room temperature
• take each dough on a lightly floured work space and roll the dough to 1mm thickness
• grill for 1min or each side till dark brown spots are visible

Foodnote: Another lovely recipe. The tortilla stays soft after a few days kept in the chiller. Just need to put on grill over non-stick pan for a short while to heat it up both sides and wrap away! I wrap with shredded grilled chicken, scramble egg, japanese mayo and chilli sauce for my niece to bring to work. Next time will make the wrap bigger 60g each so I can make bigger healthy wraps with salad. Definitely a keeper!

Otak-otak Ikan Tenggiri

Ingredients

tenggiri fish

eggs

coconut milk

banana leaves (cleaned and soften over fire)

toothpick

spices

dried chillis

fresh chillis

garlic

onion

ginger

lemongrass

fresh ginger

fish curry powder

sugar and salt to taste

Directions

• blend fiah, egg and coconut milk and put aisde
• blend ingredients for spices together and stir fry without oil till fragrant
• once spice paste have cooled, mixed with fish paste
• wrap in banana leaves, fasten open edges with toothpick and grill till cooked

Foodnote

This recipe is courtesy from my friend Suria. I prefer the fish a little chunky so next time I am going to just chop the fish instead of using the blender. I will probably add a bit of oil to stir fry the spices. I actually steam the otak2 slightly before grilling. Overall... very nice and just a bit spicy. Awesome food for bbq or just as dish to eat with rice.