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Lana Mihajlović posted an update
Level:
Sous Chef
Bazlama – Turkish Flatbread
Bazlama originates from Anatolia, where it has been made for centuries by nomads and villagers. It was a bread for journeys, but also for shared tables. Traditionally baked on large metal plates over an open fire, the smoke and warmth of the hearth gave it a unique charm. Its strength lies in simplicity: flour, water or yogurt, yeast, fresh parsley and a pinch of salt. It is a bread that requires no luxury, yet delivers it in its most humble form.
Unlike loaves that proudly rise in the oven, Bazlama quietly expands in the pan, turning into a soft pillow. Yogurt lends it a gentle tang and elasticity, while fresh parsley adds a breath of nature. Each golden mark on its surface tells the story of dough meeting fire, of time standing still so the bread could become crisp on the outside and tender within.
In Turkey, Bazlama is most often served with cheese, olives, tomatoes, and olive oil. In villages, it is spread with clotted cream or honey, while in urban kitchens it accompanies grilled meats or vegetable stews. Its beauty lies in how easily it embraces both savory and sweet. It is a bread that builds bridges, between past and present, simplicity and richness, home and journey.
Last night, I prepared Bazlama for my family, filling the house with the comforting aroma of fresh bread and the warmth of a tradition that continues to live at our table.
Lana Mihajlović, Mercedes Delgado de Miguel and 6 others9 Comments-
The bazlama looks delicious and the photos are well done.
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Level:
Sous Chef
@kevin-godbee Thank you Kevin ❤️
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Level:
Executive Chef
Casi lo puedo oler desde aquÃ. Tienen una pinta deliciosa y creo que me los comerÃa asÃ, tal cual, ellos solos 🤤
Cuéntanos cómo se hacen. ¿Son similares al naan indio??
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Level:
Sous Chef
@beatriztorijagmail-com This is very similar to Indian naan and also Arabic kubus but this is thicker and softer.
Additionally, the dough of Bazlama typically includes olive oil, which contributes to its soft and pillowy texture, differentiating it from the chewy consistency of naan and the pocket-like structure of pita.
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Level:
Executive Chef
@lanamihajlovic qué interesante, Lana 😍😍😍
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Level:
Stagier
Se ven deliciosos 😋
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Level:
Sous Chef
@mercedesdelgado1977gmail-com Thank you dear ❤️
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Level:
Scoolinary Team
This is too beautiful to stay home — Lana, we need the wholenScoolinary Community family to open a restaurant, asap! These look perfectly blistered, soft, and golden. Imagine a menu with this Bazlama as the house signature… we’d all be there weekly! 🫓💫
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Level:
Sous Chef
@soldamiani But really imagine that everyone from our community works in the same kitchen!!! How crazy would that be!? I like that idea. 😁
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