Recipe
Water, flour, salt, and yeast—optionally combined with boiled and mashed potatoes—are mixed to obtain a loose batter, which is left to ferment in a warm place. The fermented dough is cut using a traditional tool known as “isiran” and placed on an “el yaslağacı” (hand board). The dough is then flattened to a diameter of approximately 20–30 centimeters and cooked on both sides on a sac griddle. Subsequently, the bazlama is placed on a device locally referred to as a “bazlama demiri” or “salgıç,” and held briefly over the open flame beneath the griddle to achieve further browning (alazlanır).