Turkish Bazlama Flatbread

Combine the yeast, sugar, and salt with warm water in a bowl, stirring until they are fully incorporated. Then, add the water and yogurt to the flour mixture and blend everything together until a smooth dough forms. The resulting dough should be pliable but not excessively sticky.

Transfer the dough to a lightly dusted surface and shape it into a spherical form. Cover the dough with a damp cloth and allow it to undergo fermentation at room temperature for 3 hours.

Divide the dough into four equal parts. Shape each portion into a round shape and flatten it slightly, mimicking the process of preparing pizza dough. Cover the flattened rounds with a damp cloth and allow them to rest for 15 minutes.

Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and cook until it develops brown spots on the bottom, approximately 1 minute. Flip the bread over and continue cooking for an additional minute. Remove the cooked bread from the skillet and wrap it in a clean kitchen towel to maintain its warmth.

Repeat the process with the remaining dough rounds. Store any leftover flatbreads in an airtight container