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Bazlama is a traditional Turkish flatbread that is widely consumed throughout the country. It is particularly popular in rural areas where it is easier to make flatbreads at home than to travel to a bakery to buy them. Bazlama is known for its soft texture, which is perfect for dipping into stews, soups, and sauces. This bread is different from other flatbreads because it contains no yeast or leavening agents, but it still manages to be light and fluffy.

The Origins of Bazlama

Historians believe that flatbreads like bazlama were first made over 9,000 years ago by the ancient civilizations of Mesopotamia and Egypt. These flatbreads were made by mixing flour, water, and salt and then baking them on hot stones. Over time, the recipe evolved, and people started to add different spices and herbs to the dough.

In Turkey, bazlama is traditionally made in a communal oven called a sac. The dough is prepared by mixing flour, water, salt, and sometimes yeast. After the dough has risen, it is divided into small pieces and rolled out into thin circles. The circles are then placed on a sac and baked until they puff up and develop a light crust.

How to Enjoy Bazlama

Bazlama is a versatile bread that can be eaten with a variety of dishes. It can be served warm with butter and honey for breakfast or used as a sandwich wrap for lunch. It is also delicious when dipped into soups and stews and used to mop up sauces.

If you’re looking to make bazlama at home, the recipe is fairly simple. All you need is flour, water, salt, and a frying pan. Mix the ingredients together to create a dough, then leave it to rest for an hour. Divide the dough into small pieces and roll them out into circles. Cook the circles in a hot frying pan until they puff up and develop a light crust.

Bazlama is a classic Turkish bread that is beloved throughout the country. It is easy to make and incredibly versatile, making it a popular choice for breakfast, lunch, and dinner. If you’re a fan of flatbreads, you definitely need to give bazlama a try!