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.
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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.