Step 1 – Activate the yeast
In a bowl, mix warm water, yeast, and sugar. Let it sit for 5–10 minutes until foamy.

Step 2 – Mix the dough
Add the yogurt, flour, and salt. Mix with a spoon or your hands until a rough dough forms.

Step 3 – Knead until smooth
Turn the dough onto a floured surface and knead for 8–10 minutes until soft, smooth, and elastic. It should be slightly tacky but not sticky.

Step 4 – Let it rise
Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise for 1 hour or until doubled in size.

Step 5 – Shape the flatbreads
Punch down the dough and divide into 6 equal portions. Roll each into a ball, then flatten with a rolling pin into a circle about ½ inch thick.

Step 6 – Rest again briefly
Cover the shaped flatbreads and let rest for 15–20 minutes. This helps them puff up nicely when cooking.

Step 7 – Cook on the skillet
Preheat a dry skillet or griddle over medium heat. Place one flatbread in the pan and cook for 2–3 minutes per side, or until golden and puffed. Flip when bubbles form and the bottom is golden.

Step 8 – Brush and wrap
Brush with melted butter or olive oil while still warm. Stack cooked bazlama on a plate and cover with a clean towel to keep them soft.