description Bazlama Overview
Bazlama is a traditional Turkish leavened flatbread characterized by its thick, round shape and soft, chewy texture. The dough consists of wheat flour, water, salt, and yeast, and it is cooked on a cast-iron griddle or a convex metal disc called a sac. During cooking, it is frequently turned to achieve a golden-brown exterior while maintaining a pillowy interior. It is a staple in rural Anatolia and is best eaten fresh, commonly served with butter, cheese, or honey.
insights Ranking position
Bazlama ranks #71 of 142 in the Flatbread ranking, behind Meloui, ahead of Obi Non.
help Bazlama FAQ
Why does bazlama puff up while cooking?
Yeast produces gas inside the dough, and the hot griddle rapidly turns its moisture into steam. Because bazlama is thicker than yufka, that gas can form a large interior pocket while the outside browns.
Is bazlama cooked in an oven or on a griddle?
Bazlama is traditionally cooked on a hot surface such as a cast-iron griddle or a convex metal sac. Unlike pide, it does not require a conventional enclosed oven.
What is the difference between bazlama and gözleme?
Bazlama is a thick, yeast-leavened bread, while gözleme is usually a thin rolled dough folded around fillings. Common gözleme fillings include spinach, cheese, potatoes, and minced meat.
How is bazlama commonly served in Turkey?
Bazlama is often served warm with butter, cheese, olives, honey, or a Turkish breakfast spread. Its soft crumb also makes it suitable for sandwiches or for absorbing sauces.
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