Bazlama

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Turkish cuisine Türk mutfağı
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Breads Bazlama Lavaş Nokul Pide Poğaça Simit Tandır bread Yufka
Soups Chorba (main article) Ezogelin İşkembe Mercimek Tarhana
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Dishes Börek Bulgur Çiğ börek Çılbır Erişte İzmir köfte Karnıyarık Keşkek Lâpa Mantı Menemen Musakka Perdeli pilav Pilav Soğan dolma Yahni
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Beverages Non-alcoholic beverages Ayran Boza Cola Turka Mırra Pekmez Rize Tea Salep Şalgam Şıra Turkish coffee Turkish tea Beers Beer in Turkey (main article) Efes Tekel Distilled beverages Kımız Rakı
Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası
Desserts Turkish desserts (main article) Acıbadem kurabiyesi Aşure Bülbül yuvası Cezerye Dondurma Ekmek kadayıfı Güllaç Helva Keşkül Kurabiye Künefe Lokma Macun Marron glacé Pekmez Pişmaniye Quince dessert Sütlaç Sütlü Nuriye Tavuk göğsü Tulumba Turkish delight Zerde
Instruments Cezve Mangal Oklava Sac Semaver Tandır
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Bazlama.

Bazlama can be defined as a single layered, flat, circular and leavened bread with a creamish yellow colour. It bears a close resemblance in taste to english muffins. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.

Very popular flat bread made from wheat flour, drinking water, table salt, and yeast. After 2-3 hours fermentation, 200 to 250 g pieces of dough are divided, rounded, sheeted to a desired thickness and baked on a hot plate. During baking, bread is turned over to bake other side. After baking, it is generally consumed fresh. Shelf life of bazlama varies from several hours to a couple of days depending on storage conditions. This is a Turkish bread type.