bazlama

The tradition & historical record

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. ¹

The text above is adapted from the Wikipedia article “Bazlama”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

bazlama is Turkish flatbread, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 2 external registers, which can be verified through the citation. ²