Bammy the flour evenly in a baking ring on a flat iron or griddle on the open fire. While baking, the top of the bammy is patted with a flat board and then turned over. The baking process takes about 3 minutes and the final product is a thin, foldable bread about 10" in diameter. This is similar to traditional tortillas of Native American cultures. It can then be eaten with whatever fillings are desired. The more modern (and popular) approach is to bake thicker bammies about 6" in diameter. These are often mass-produced in factories. When home-baked, the flour may
Bublik generic designation for any ring-shaped product of this class. Widely believed that making bubliks first started in Smorgon (the former Grand Duchy of Lithuania, now in Belarus). The "beigl" (or bagel) spread through Poland across all areas with significant Jewish population, soon reaching Ukraine, where it was influenced by similar products and where it got its current form. These products are Russian "baranki", Greek "koulouri" (κουλούρι) or Turkish "simit". They form a dough ring about twice as big as a common bagel, usually with a denser and drier texture. Its name was also heavily russified to the current form —"bublik".