Bazlama (بازلاما) — Puffy Turkish Village Flatbread Cooked on a Saj

• 360 gbread flour (about 3 cups, spooned and leveled)
• 240 mlwarm water (38–40°C for best yeast activity)
• 60 gplain yogurt (full-fat recommended for tenderness)
• 15 mlolive oil (1 tbsp)
• 7 ginstant yeast (1 standard packet)
• 8 ggranulated sugar (2 tsp)
• 7 gfine sea salt (1 1/4 tsp)
• 20 gall-purpose flour (for dusting the bench and dough)
• 30 gunsalted butter (melted, for brushing (optional but traditional))

Instructions

1. 1

   In a large bowl, whisk the warm water, sugar, and instant yeast until fully dissolved. Let it stand for 5 minutes; it should look slightly foamy and smell pleasantly yeasty, which confirms the yeast is active.

2. 2

   Add the yogurt and olive oil to the yeast mixture and whisk until smooth. Stir in the bread flour and salt, mixing with a spoon until a shaggy dough forms and no dry flour remains.

3. 3

   Turn the dough onto a lightly floured surface and knead for 8 minutes until elastic and only slightly tacky. If it sticks heavily, dust in up to 10 g more flour total, adding it gradually so the bread stays soft.

4. 4

   Shape the dough into a smooth ball and place it in a lightly oiled bowl, turning once to coat. Cover tightly and let rise at room temperature for 60–75 minutes, until doubled in volume and airy when pressed.

5. 5

   Punch down the dough gently to release large gas pockets, then divide into 6 equal pieces, about 115 g each. Shape each piece into a tight ball and cover with a towel for 10 minutes so the gluten relaxes and rolling becomes easier.

6. 6

   Dust the work surface with a small amount of flour and flatten one ball into a round about 14–16 cm wide and 8–10 mm thick. Keep the remaining dough covered while you shape, because a dry skin prevents good puffing on the griddle.

7. 7

   Heat a saj/sac, cast-iron griddle, or heavy skillet over medium-high heat for 4–5 minutes until evenly hot. Cook one bazlama round for 60–90 seconds; when bubbles appear and the underside shows deep golden spots, flip it.

8. 8

   Cook the second side for 60–90 seconds, pressing very lightly with a clean towel or spatula to encourage even contact and puffing. Flip once more for 15–30 seconds if needed to finish the center, then transfer to a towel-lined basket and cover to keep it soft.

9. 9

   Repeat with the remaining rounds, adjusting the heat so the bread browns without burning; a too-hot pan scorches before the interior cooks. Brush the hot bazlama with 5 g melted butter per bread if using, then stack and keep covered for 5 minutes before serving to let steam tenderize the crumb.