 | |
| Type | Flatbread |
|---|---|
| Place of origin | Turkey |
| Main ingredients | Wheat flour, water, salt, yeast |
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
References
| Asia |
|  |
|---|---|---|
| Europe | ||
| Africa | ||
| Americas | ||
| ||
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.