Bazlama
A leavened flatbread about 2 cm thick, cooked on a griddle and turned to cook both sides. Soft inside, slightly crisp outside, and known as village bread.
The dough ferments 2–3 hours, is divided into 200–250 g pieces, rolled and griddled. The Kızılcahamam specification gives 25–28 cm diameter, 3–4 cm thickness and 380–430 g baked weight, and claims it stays soft for up to seven days.
What it is made of
Flour
Protein 10–12% · builds gluten
Binds: it builds the structure and holds the water.
Sifting does not remove lumps, it aerates: the same weight takes more space. Weigh it, never scoop it.
H2O
Water
Starch only gelatinises above 60 °C with water
Liquid: it makes the medium and carries the heat.
Do not add water to a vegetable dish: it is already 90% water and makes its own liquid under a lid.
Sa2
Salt
0.8–1.5% of the weight of the food
Seasoning: it sets the perception and balances the salt.
0.8–1.5% of the weight of the food. Coarse and fine salt do not weigh the same by the spoon, so weigh it.
Ye
Yeast
Active 24–40 °C · dies at 55 °C
Leavens: it makes gas and lifts the dough.
Test the water on your wrist — it should feel like baby formula. Above 55 °C the yeast dies.
What it tastes like
No axis sits clearly above the average: a balanced dish without a sharp character.
This profile is computed rather than measured: the role-weighted average of its ingredients’ taste vectors, shifted by what the cooking does. The thin line is the database average on that axis.
How it is made
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Knead a soft dough from flour, water, salt and yeast and prove it for an hour.
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Divide it, roll each to two centimetres and rest them another twenty minutes.
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Heat a griddle or heavy pan thoroughly and cook them dry, without fat.
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Give each side three to four minutes, until it puffs and blisters, then turn it.
Why The puff is the water inside flashing to steam and pushing the two surfaces apart. -
Keep them under a cloth so they hold their moisture.
Where it comes from
Recorded as eaten in the Anatolian Seljuk period, traditionally served with oil.