Atlama

Atlama is a traditional Turkish flatbread known for its very thin, flexible sheet and quick cooking on a hot griddle. The name, derived from the Turkish verb atlamak meaning to leap or jump, is thought to reference the moment the bread cooks and lifts from the hot surface.

Preparation typically involves making a dough from wheat flour, water, and salt, with some versions including a small amount of yeast. The dough is rolled or stretched into a large, extremely thin sheet and then placed onto a hot surface such as a convex griddle or sac. The bread cooks rapidly, developing small blisters and light browning on both sides. It is commonly removed while still pliable and may be folded, cut into triangular pieces, or served flat.

In terms of serving, atlama can be eaten plain or with toppings such as butter, olive oil, or honey. It is also used as a wrap or accompaniment for stews and other dishes. Regional variations may yield slightly different textures, from unleavened to mildly leavened, but the overall approach remains the same: a delicate, quick-cooking bread that emphasizes texture over height.

Relation to other breads: atlama is similar in concept to other ultra-thin Turkish breads and yufka, but it is distinguished by its rapid, high-heat cooking on a sac and its particularly delicate, pliable sheets. It is a staple in various rural and traditional settings and is often prepared for everyday meals, breakfasts, or festive occasions where quick, warm bread is desired.