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]
 | |
| Type | Flatbread |
|---|---|
| Place of origin | Turkey |
| Main ingredients | Wheat flour, water, salt, yeast |
See also
editReferences
edit
This bread-related article is a stub. You can help Wikipedia by expanding it. |
This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |