bazlama

ingredients

white starter [b]        50 g
flour                   220 g
water                   120 g
olive oil                22 g
salt                      1 g

possibilities

thickness. usually thick. 2cm. shaped with the hand. using a rolling pin you could make something more nan like with the same dough.

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.