Bazlama is my favorite bread in Turkey. It’s round and can range in size from English muffin (or what we Americans call an English muffin) up to about 10 inches across. Sometimes bazlama can be made even larger, like for a party or event.
Bazlama resembles English muffins in texture, too. The outer surface is a little chewy, and the inside is light, almost spongy, with a delicate flavor. It’s made with yeast, with olive oil and yogurt to lend moisture; the yogurt also helps it rise more and gives bazlama that wonderful crumb, so perfect for holding butter or melted cheese.
Like everyone else, I’ve been baking since we stopped being able to travel, meet with friends, go to coffee shops, go to bookstores or do much of anything else outside the home (other than taking long walks). I just invented a new muffin recipe (based on one I found online) that I think is absolutely delicious, so I’m sharing it here. It contains no eggs, because I can’t eat eggs, so I hope anyone else who avoids eggs will find and enjoy it. I’ll also provide some notes on how to make the recipe completely vegan.