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Central Anatolia, Turkey
A soft, thick village flatbread baked on a griddle (sac) over open fire, with a chewy texture and slight char. Bazlama is the everyday bread of rural Turkey, especially in the Central Anatolian and Mediterranean regions, eaten fresh with butter, cheese, or honey.
Konya, Turkey
A long, thin flatbread topped with a layer of finely minced meat, onions, tomatoes, and peppers, baked in a stone oven until crisp. Originating in Konya in central Anatolia, it resembles lahmacun but is larger, longer, and has a higher ratio of bread to topping.
Turkey
A hand-rolled village flatbread folded over fillings such as white cheese, spinach, potatoes, or minced meat, then cooked on a heated griddle (sac) until lightly crisp and golden. Women are often seen rolling and cooking gözleme at market stalls and roadside stops across Turkey.
Lebanon
Լահմաջո
A paper-thin round of flatbread topped with a savory mixture of finely minced lamb or beef, onions, tomatoes, and parsley, seasoned with cumin and chili flakes. Baked rapidly in a stone oven until the edges are charred and crisp. Eaten rolled up with parsley and a squeeze of lemon.
Turkey
Cantık pidesi
A boat-shaped flatbread baked in a wood-fired stone oven and topped with various fillings such as ground meat, diced lamb with cheese, or melted kaşar cheese. The bread is soft and pillowy inside with a slightly charred, crispy bottom. Often called Turkish pizza.
Israel
Πίτα
Greek flatbread, soft and round, used for souvlaki and gyros wraps, or dipped in meze. A daily bread, baked in a pan or griddle, a national staple, slightly puffed and chewy.
Turkey
Paper-thin dough sheets for börek and baklava.