Bazlama

Bazlama

Bazlama

Leavened flatbread from Turkey

For the village, see Bazlama, Karakoçan.

Bazlama is a leavened, circular flatbread from Turkish cuisine. It is made from wheat flour 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. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.[1]

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See also

References

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


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