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Amaranth Bazlama Recipe

This recipe comes together quickly, without a mixer and minimal kneading and rising. This delicious, tender, pita-type flatbread is cooked in a pan on the stove-top in minutes.

Nutritional info

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  • 24.6 gm
  • 2.1 gm
  • 19.2 mg
  • 0.2 mg
  • 0.3 mg
    Vitamin C
  • 128.1 kcal
  • 21.9 mcg
    Vitamin A
  • 0.9 gm
    Total Fat
  • 0.1 mcg
    Vitamin B12
2 Chopped Tbsp(5.0 gm) Amaranth Leaves
100 Ml(100.0 ml) Water
1/2 Tsp(2.0 gm) Salt
1 Chopped Tbsp(2.0 gm) Parsley
1 Tsp(2.0 ml) Olive Oil
1/2 Tbsp(6.0 gm) Sugar
1 Cup(128.0 gm) Maida
50 Gm(50.0 gm) Yogurt
1 Tsp(3.0 gm) Yeast
  • Combine 1 tsp yeast, 1/2 tbsp sugar, and warm water into a mediumlarge bowl and stir well.

  • Allow to sit in a warm place for 510 minutes to activate the yeast.

  • The mixture will be foamy and bubbly when activated.

  • Whisk in the 50 gm greek yogurt, 1 tbsp olive oil and 1/2 tsp salt.

  • Add 1 cup maida, 2 tbsp amaranth leaves and 1 tbsp chopped parsley and mix together.

  • Knead until dough is no longer sticky and springs back when lightly pressed.

  • Take out a small portion of dough, lightly dust it with some flour and roll to make naan sized bazlama.

  • Heat a tawa on medium flame, brush a side of bazlama with some olive oil and place it over the heated tawa.

  • Roast from both the sides and serve.