Pan-Fried Bread

Bazlama

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Bazlama is the simplest form of bread in the world—it doesn’t even require an oven. The technique is probably at least 3000 years old. In Turkish villages, lumps of dough are spread on a sac (pronounced ‘sazh‘), which is like an upturned wok resting over hot coals. You could try that, or use a frying pan instead.

Unlike most breads, bazlama involves little preparation time. You could leave it to rise overnight, or you could wake up on a Sunday morning, decide ‘Lets do a bazlama brunch’, invite your friends, leave the dough to rise while you’re showering and tidying up, and fry your bread while your guests are sitting down.

Because it contains yoğurt it has a rich flavour and an interesting texture—soft inside and crunchy outside. You’d serve it with jams or cheeses (which you would need to make earlier).

Ingredients

    Method