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Bazlama with aubergine, labneh and herb and pomegranate salad
Makes 6 breads (start 1 day before serving) Starters and mains
Ingredients
- 2tsp sea salt flakes, roughly ground
- 250ml plain yoghurt
- 275g khorasan (aka Kamut), einkorn or spelt flour
- 75g plain white flour, plus extra if needed
- 2tsp caster sugar
- 7g sachet fast action dried yeast
- 100ml milk
- 2tbsp extra virgin olive oil, plus extra for greasing the bowl
For the aubergine salad
- 2 large aubergines
- 6tbsp extra virgin olive oil
- 1/2tsp sea salt flakes
- 1 small red pepper, deseeded and diced
- 1 small yellow pepper, deseeded and diced
- 60g pitted black olives, chopped
- 3 banana shallots or 2 pink onions, chopped
- 6 garlic cloves, finely grated
- 1 red chilli, deseeded and chopped
- 4tbsp chopped fresh flat-leaf parsley leaves
- juice 1 large lemon
For the pomegranate and herb salad
- 1 large pomegranate, seeds removed
- 2tbsp extra virgin olive oil
- 15g small flat-leaf parsley leaves
- 10g dill, torn
- 5g small mint leaves
- 2tbsp pomegranate molasses
Method
The day before, prepare the labneh. Mix 1/2tsp of the salt into the yoghurt. Sit a nylon sieve over a bowl (lined with muslin if the holes are large) and tip in the yoghurt. Put in the fridge to drain for 24 hours. Once drained, it will keep in the fridge for around a week.
To make the breads, sift the flours into a bowl. Add the remaining 11/2tsp salt, the sugar and yeast and mix well. Heat the milk and 100ml water in a pan until just warm. Add the oil, then pour into the flours. Mix, tip on to a clean work surface and knead for a few minutes until smooth, using a little extra flour if necessary. Put a little oil in the same bowl and add the dough. Cover and put in a warm place to prove for around 1 hour until doubled in size.
Tip on to the work surface and knead again. Cut in half, then cut each half into 3 even-sized pieces. Roll into neat balls, transfer to a tray, cover and put in a warm place for 20 minutes.
Meanwhile, make the aubergine salad. Preheat the oven to 220/200C F/Gas 7.
Cut the aubergines into approx. 2cm cubes and put on a baking tray. Pour over 4tbsp of the oil, sprinkle with the salt and toss to coat. Bake for around 20 minutes until soft and golden, then set aside and allow to cool. Mix the remaining ingredients in a bowl with the remaining oil and set aside.
Roll the dough balls out to approx. 17cm. Heat a heavy 20cm cast iron pan and cook one on one side for 1 minute, then turn and cook for a further minute or until golden spots appear but it is still soft. Continue with all the breads, wrapping each one in a clean tea towel after it is cooked, and wiping out the pan to prevent the excess flour burning.
Just before serving, put all the ingredients for the pomegranate and herb salad in a large bowl and drizzle the pomegranate molasses over. Pour the dressing over the aubergines and toss.
Serve the breads with a spoonful of labneh and the aubergine and herb salads.
This recipe featured in the May 2022 issue of Food and Travel. To subscribe today, click here.
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