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Egg & Cheese Stuffed Bazlama Bread


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  • Author: khaoula belabess
  • Total Time: 0 hours
  • Yield: 8-10 mini bazlama breads 1x
  • Diet: Vegetarian

Description

A delightful and hearty breakfast or brunch option, this Egg & Cheese Stuffed Bazlama Bread combines fluffy, homemade bread with a savory egg filling, making it a perfect start to your day.


Ingredients

Scale

For the Dough (Makes 8-10 mini bazlama breads):

  • 3 1/24 cups flour
  • 1 1/2 cups warm milk
  • 1 tablespoon olive oil
  • 1 packet instant dry yeast
  • 2 tablespoons sugar
  • 1 tablespoon salt

For the Stuffing (For 1 Bazlama Bread):

  • 2 organic eggs
  • 1 1/2 tablespoons yogurt
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon sweet red pepper sauce
  • 1 tablespoon crumbled feta cheese
  • Cherry tomatoes or red pepper slices, for garnish
  • Dill, to taste
  • Red pepper flakes, to taste

Instructions

  • Prepare the Dough:
    • In a large bowl, combine the flour and dry yeast with your fingers.
    • Add warm milk, olive oil, salt, and sugar, mixing gently.
    • Knead the dough on a lightly floured surface for about 3 minutes until soft and smooth.
    • Place in a clean bowl, cover with a damp cloth, and let it rise in a warm place for about 2 hours, until doubled in size.
  • Shape and Cook the Bazlama:
    • Once risen, knead briefly and divide into 8-10 equal pieces.
    • Shape each piece into a round and flatten slightly.
    • Heat a nonstick pan over medium-low heat and cook the rounds until golden brown on both sides. Set aside to cool.
  • Prepare the Stuffed Bazlama:
    • Preheat the oven to 350°F (175°C).
    • Take one cooked bazlama and create a shallow bowl in the center.
    • In a bowl, mix yogurt, olive oil, sweet red pepper sauce, and crumbled feta.
    • Spread this mixture inside the bread bowl and crack two eggs on top. Garnish with cherry tomato slices or red pepper.
    • Bake for 20-25 minutes until the eggs are set.
  • Garnish and Serve:
    • Top with fresh dill and a sprinkle of red pepper flakes.
    • Serve hot and enjoy!

Notes

Refrigerate any extra bazlama breads for future meals.

  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking, Pan Cooking
  • Cuisine: Turkish

Nutrition

  • Serving Size: 1 mini bazlama bread
  • Calories: 250 kcal
  • Sugar: 2g
  • Sodium: 200mg
  • Fat: 10 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 6g
  • Trans Fat: 0 g
  • Carbohydrates: 30g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 100 mg