Bazlama
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Type | Flatbread |
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Place of origin | Turkey |
Main ingredients | Wheat flour, water, salt, yeast, yogurt |
Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior.[1] It is made from wheat flour and yogurt (adding a slight tanginess) and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides. After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Bazlama is sometimes referred to as "village bread" due to its popularity in rural areas of Turkey.[2] Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.[3]
See also
[edit]References
[edit]- ^ HasanzadeNemati, Shadi (2024-05-09). "Bazlama Easy Turkish Flatbread". Unicorns in the Kitchen. Retrieved 2025-02-09.
- ^ Life, Turkey's For (2010-11-20). "Bazlama Bread - The Resurgence Of A Village Bread". Turkey's For Life. Retrieved 2025-02-09.
- ^ Barley for Food and Health: Science, Technology, and Products, p. 158, at Google Books