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
flour 220 g water 120 g starter [b] 50 g olive oil 22 g instant yeast 3 g salt 1 g[b] starter
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.