•INGREDIENTS:
3 ½ cups all-purpose flour£
1 teaspoon salt
1 teaspoon sugar
1 teaspoon active dry yeast
¾ cup warm water
¾ cup plain yogurt (room temperature)
2 tablespoons olive oil (or melted butter for brushing)
•INSTRUCTIONS:
1. Activate the yeast: In a small bowl, combine warm water, sugar, and yeast. Stir and let it sit for 10-15 minutes until it becomes frothy.
2. Make the dough: In a large bowl, mix the flour and salt. Add the yogurt and the activated yeast mixture. Stir everything together until it forms a dough.
3. Knead: Turn the dough onto a floured surface and knead for 7-10 minutes until the dough is smooth and elastic. Add flour if the dough is too sticky.
4. Let the dough rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for 1 to 1 ½ hours or until doubled in size.
5. Shape the dough: Once the dough has risen, punch it down and divide it into 6-8 equal portions. Roll each piece into a ball, then flatten each ball into a disk about ¼ inch thick.
6. Cook the Bazlama: Heat a non-stick skillet or cast-iron pan over medium heat. Place the flattened dough on the hot skillet and cook for 2-3 minutes on each side or until golden brown with charred spots. Press down with a spatula to ensure even cooking.
7. Brush with butter or olive oil: While the Bazlama is still warm, brush with melted butter or olive oil for extra flavor.
