Recipe
To prepare Bazlama dough, the yeast is first dissolved by mixing it with sugar and water. The mixture is covered and left to pre-ferment for approximately 10 minutes. Flour and salt are then added to the yeast mixture. Warm water is gradually incorporated, and the dough is kneaded. The dough should have a slightly sticky consistency and should not be firm. After kneading thoroughly, the dough is covered with a cloth to prevent air exposure and left to rise in a warm place. After about 30 minutes, the dough increases to one or two times its original size and forms air pockets. Portions approximately the size of an orange are taken from the risen dough and placed on a clean cloth. Lightly floured and covered with a tablecloth, the portions are left to rise again. The dough portions are then shaped and rolled out using a yaslağaç (wooden rolling pin) to a thickness slightly greater than 0.5 cm. The rolled dough is cooked on a griddle or in a preheated non-oiled pan on the stove, turning both sides until lightly golden.