Bazlama (Turkish Village Griddle Flatbread)

Bazlama is a soft, pillowy flatbread cooked on a hot griddle, the everyday bread of Turkish villages. It puffs slightly as it cooks and is best eaten warm, torn by hand alongside cheese and olives.

Ingredients

• 3 1/2 cups all-purpose flour, plus more for dusting
• 1 cup warm water
• 1/2 cup plain yogurt, room temperature
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 1 1/2 tsp salt
• 1 tbsp olive oil

Instructions

1. Proof the yeast
   Stir the yeast and sugar into the warm water and let stand for 5-10 minutes until foamy.
2. Mix the dough
   In a large bowl, combine the flour and salt, then add the yogurt, olive oil, and yeast mixture. Mix until a shaggy dough forms.
3. Knead
   Turn the dough out and knead for 8-10 minutes until smooth and elastic.
4. Let rise
   Place in an oiled bowl, cover, and let rise in a warm spot for about 1 hour, until doubled.
5. Shape the rounds
   Divide the dough into 6 pieces and roll each into a round about 1/4 inch thick.
6. Cook on the griddle
   Heat a dry cast-iron skillet or griddle over medium-high heat. Cook each round for 1-2 minutes per side, until puffed and lightly charred in spots.
7. Keep warm
   Stack the cooked breads under a clean kitchen towel to stay soft while you cook the rest.

Bazlama is best fresh but reheats well wrapped in foil.