Makes 8

Prep time 1 hr


4 Sea Beet Leaves
400gr. Flour
250ml Water
1 packet Yeast
1 tsp Sugar
1 tsp Sea Salt
2 Tbsp Yoghurt
Extra Virgin Olive Oil

20 Pink Peppercorns
1 Cup Full Fat Greek Yoghurt

Celery, 1 stalk leaves only


To prepare the celery powder, dehydrate the leaves for 10min on the lowest temperature of your oven. They should be dry and crispy when you take them out. Crush them with your fingers and pass it through a sieve to remove any tough bits and store in a small jar.

In a blender add the sea beet, yoghurt (2 tbsp) and water. Once blended add all the ingredients except the flour and salt. Now slowly add the flour and salt mixture and form a soft dough. Cover and rest for 1 hour or until doubled in size, in summer it will be quicker and winter slower. Divide the dough in 8 pieces and place in a well oiled tray, cover and let them rise a further 20 minutes. Now prepare a small pan with some oil. Shape the dough by pressing your fingers in the dough like a focaccia. Cook for a few minutes on each side making sure you have a lid on the pan as this will cook the dough through. Cook all pieces the same way. Let them cool slightly. In the meantime, crush the peppercorns in a pestle and mortar or spice grinder. Once ground mix into whisked yoghurt.
Serve the bazlama topped with the pink peppercorn yoghurt and a sprinkle of celery powder.

Recipe By Gabriella De Gaetano for Served Issue 20
Photography by Julia Ripard