Bazlama
Leavened flatbread from Turkey
-
Media: Bazlama
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]
See also
- List of flatbreads
References
- ^ Barley for Food and Health: Science, Technology, and Products, p. 158, at Google Books
- v
- t
- e
Flatbreads
- Afghan bread
- Aparon
- Balep korkun
- Barbari bread
- Bhakri
- Bhatoora
- Bindaetteok
- Bing
- Bolani
- Chapati
- Danbing
- Kaak
- Kabkab
- Kattama
- Khubz
- Kiping
- Kulcha
- Gözleme
- Jolada rotti
- Lahoh
- Laobing
- Lavash
- Luchi
- Malooga
- Markook
- Matzo
- Mulawah
- Naan
- Nan/non
- Papadam
- Paratha
- Parotta
- Pathiri
- Phitti
- Piaya
- Pihta
- Pita
- Pletzel
- Puran poli
- Puri
- Qistibi
- Qutab
- Ramazan pidesi
- Roti
- Sa
- Sanchuisanda
- Sangak
- Scallion pancake
- Saj bread
- Shaobing
- Sheermal
- Shelpek
- Taboon bread
- Taftan
- Tandoor bread
- Thalipeeth
Recipes on WikiBooks
Category:Flatbreads
Food portal
 | This bread-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
 | This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
- v
- t
- e
