sourdough bazlama

sometimes I make bazlama with sourdough starter. i began using the other bazlama recipe when i hadn't yet begun making natural yeast breads. in this version i left out the yoghurt.

[a] bazlama.gmi

ingredients

[b] starter

possibilities

thickness. usually thick. 2cm. shaped with the hand. make something more lavash or nan like with the same dough. by using a rolling pin instead.

a process

combine the ingredients

knead a little. until the dough is well incorporated and smooth

put in the refrigerator in a sealed container for 12-24 hours.

recipes