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EntityQ4811596· pop 17· linked from 357 articles

bazlama

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Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. 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. Baz

Key facts

Prepared food.name
Bazlama
Prepared food.image
Bazlama.jpg
Prepared food.image_size
250px
Prepared food.country
Turkey
Prepared food.type
Flatbread
Prepared food.main_ingredient
Wheat flour, water, salt, yeast, yogurt

via Wikipedia infobox

Wikidata facts

Instance of
food
Subclass of
bread
Part of
Turkish cuisine
Country
Turkey
Country of origin
Turkey
Material used
wheat flour
Image
Bazlama.jpg
Show 2 more facts
Commons category
Bazlama
native label
bazlama

via Wikidata · CC0

~1 min read

Encyclopedic overview

2 sections
Contents
  • See also
  • References

Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. 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. Shelf life of bazlama varies from several hours to a few days, depending on storage conditions.

==See also== List of flatbreads

Excerpted from Wikipedia’s “bazlama” article, available under the CC BY-SA 4.0 licence.

Available in 16 languages

via Wikidata sitelinks · CC0