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Bazlama is a leavened, circular flatbread from Turkish cuisine. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.

For the village, see Bazlama, Karakoçan.
Bazlama
TypeFlatbread
Place of originTurkiye
Main ingredientsWheat flour, water, table salt, yeast

This popular flatbread is made from wheat flour, water, salt and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, flattened to a desired thickness and baked on a hot surface. During baking, the bread is turned over to bake the other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.[1]


See also



References


  1. Barley for Food and Health: Science, Technology, and Products, p. 158, at Google Books


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