Egg & Cheese Stuffed Bazlama Bread

Description:
This egg and cheese stuffed bazlama bread is a warm, savory Turkish-inspired dish perfect for breakfast or brunch. Soft, fluffy flatbreads are homemade and then transformed into edible bowls filled with creamy yogurt, tangy feta, red pepper sauce, and runny eggs. Baked until golden and garnished with fresh herbs and chili flakes, it’s a comforting, hearty, and customizable meal.

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours 50 minutes (includes rising)
Yield: 8–10 mini bazlama breads (stuffing recipe for 1 stuffed bread)

Ingredients

For the Dough:

• 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 the Stuffing (per bread):

• 2 organic eggs
• 1 1/2 tbsp yogurt
• 1 1/2 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

Instructions

1. In a large bowl, combine flour and dry yeast with your fingers. Add warm milk, olive oil, salt, and sugar. Gently mix until a dough forms.
2. Transfer the dough to a lightly floured surface and knead gently for about 3 minutes until soft and smooth.
3. Place the dough in a clean, unfloured bowl. Cover with a damp cloth and let rise in a warm place for about 2 hours, until doubled in size.
4. After rising, knead again and divide into 8–10 pieces. Shape into rounds and flatten slightly with your hands.
5. Heat a nonstick pan over medium-low heat. Cook each round, flipping a few times for even browning. Once cooked, let cool slightly.
6. Preheat oven to 350˚F (175°C). Select one bread to stuff. Mix yogurt, feta, red pepper sauce, and olive oil and spread into the center.
7. Crack two eggs on top. Add tomatoes or red pepper slices. Bake for 20–25 minutes, or until eggs are set to your liking.
8. Garnish with dill and red pepper flakes. Serve hot.

Notes

• You can prepare the dough a day ahead and refrigerate it after the first rise.
• Leftover bazlama breads can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.
• Feel free to customize the stuffing—try adding sautéed spinach, mushrooms, or shredded cheese.
• For runny yolks, check doneness after 18–20 minutes; for fully set eggs, bake closer to 25 minutes.
• This recipe is very forgiving. You can easily scale up the stuffing to fill more breads or turn it into a shareable centerpiece.

Egg & Cheese Stuffed Bazlama Bread

• Author: baking
• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 50 minutes (includes rising)
• Yield: 8–10 mini bazlama breads (stuffing recipe for 1 stuffed bread) 1x

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Description

This egg and cheese stuffed bazlama bread is a warm, savory Turkish-inspired dish perfect for breakfast or brunch. Soft, fluffy flatbreads are homemade and then transformed into edible bowls filled with creamy yogurt, tangy feta, red pepper sauce, and runny eggs. Baked until golden and garnished with fresh herbs and chili flakes, it’s a comforting, hearty, and customizable meal.

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Ingredients

Scale 1x2x3x

For the Dough:

• 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 the Stuffing (per bread):

• 2 organic eggs

• 1 1/2 tbsp yogurt

• 1 1/2 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

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Instructions

• In a large bowl, combine flour and dry yeast with your fingers. Add warm milk, olive oil, salt, and sugar. Gently mix until a dough forms.

• Transfer the dough to a lightly floured surface and knead gently for about 3 minutes until soft and smooth.

• Place the dough in a clean, unfloured bowl. Cover with a damp cloth and let rise in a warm place for about 2 hours, until doubled in size.

• After rising, knead again and divide into 8–10 pieces. Shape into rounds and flatten slightly with your hands.

• Heat a nonstick pan over medium-low heat. Cook each round, flipping a few times for even browning. Once cooked, let cool slightly.

• Preheat oven to 350˚F (175°C). Select one bread to stuff. Mix yogurt, feta, red pepper sauce, and olive oil and spread into the center.

• Crack two eggs on top. Add tomatoes or red pepper slices. Bake for 20–25 minutes, or until eggs are set to your liking.

 

• Garnish with dill and red pepper flakes. Serve hot.

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Notes

• You can prepare the dough a day ahead and refrigerate it after the first rise.

• Leftover bazlama breads can be stored in the refrigerator for up to 4 days or frozen for up to 1 month.

• Feel free to customize the stuffing—try adding sautéed spinach, mushrooms, or shredded cheese.

• For runny yolks, check doneness after 18–20 minutes; for fully set eggs, bake closer to 25 minutes.

 

• This recipe is very forgiving. You can easily scale up the stuffing to fill more breads or turn it into a shareable centerpiece.