Bazlama

Bazlama

Type	Flatbread
Place of origin	Turkey
Main ingredients	Wheat flour, water, table salt, yeast
Cookbook: Bazlama  Media: Bazlama

Bazlama is a single layered, flat, circular and leavened bread with a creamish yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.

This popular flatbread is made from wheat flour, water, table salt, and yeast. After mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. 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. This is a Turkish bread type.^[1]

References

Flatbreads
Asia	Afghan bread Balep korkun Barbari bread Bazlama Bhakri Bhatoora Bindaetteok Bing Bolani Chapati Kaak Kattama Khebz Khubz Kulcha Gözleme Jolada rotti Lahoh Laobing Lavash Luchi Malooga Markook Matzo Naan Obi non Papadum Paratha Aloo paratha Parotta Pathiri Phitti Pita Pletzel Puran poli Puri Qistibi Qutab Ramazan pidesi Roti Makki di roti Roti canai Roti prata Rumali roti Sanchuisanda Sangak Scallion pancake Shaobing Sheermal Shelpek Taboon bread Taftan Tandoor bread Thalipeeth Zhingyalov hats
Europe	Bannock Crisp bread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Khachapuri Lángos Lefse Mekitsa Opłatek Pancake Pane carasau Piadina Pita Pizza Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Tunnbröd
Africa	Eish merahrah Injera Khubz Lahoh Ngome
Americas	Arepa Bammy Bannock Casabe Frybread Corn tortilla List of tortilla-based dishes Flour tortilla Tortilla de Rescoldo
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