Egg And Cheese Stuffed Bazlama Bread


Egg & Cheese Stuffed Bazlama Bread


For dough:
(8 - 10 mini bazlama breads)

3 1/2 - 4 cups flour
1 1/2 cups warm milk
1 tbsp olive oil
1 packet instant dry yeast
2 tbsp sugar
1 tbsp salt

For stuffing:
(For 1 bazlama bread)

2 organic eggs
1 1/2 tbsp yogurt
11/2 tbsp olive oil
1 tsp sweet red pepper sauce
1 tbsp crumbled feta cheese
Cherry tomatoes or red pepper slices, for garnish
Dill, to taste
Red pepper flakes, to taste 


Put the flour in a large bowl. Add the dry yeast on top and combine with your fingers.
Add warm milk, olive oil, salt and sugar and gently combine.

On a lightly floured surface, knead the dough gently by hand, for about 3 minutes. The dough should be soft and smooth.. 

Place the dough in a large and clean (not floured) bowl and cover it with a damp cloth.

Leave it in a warm place for about 2 hours. Once risen, it should be about double in size.

After 2 hours, knead it again and divide into 8 or 10 pieces. Shape them into rounds and flatten them slightly by pressing down on them with your hands.

Heat a nonstick pan over medium low heat and add your bread. Reduce heat to low and cook, flipping a few times to ensure even browning. Once cooked, set aside to cool slightly.

Once cool, select one of the breads to stuff and turn it into a bread bowl. 

Preheat oven to 350˚F. Mix yogurt, feta cheese, sweet red pepper sauce and olive oil and spread it on your bazlama bread. Then crack two eggs in bread bowl. Top with tomatoes or red pepper slices and bake for about 20-25 minutes. 

Serve it hot with dill & red pepper flakes.

You can save the other bazlama breads in refrigerator.