Bazlama is a soft & fluffy flatbread that has become more popular over the last few decades. It is one of the oldest Turkish bread recipes, and probably the favorite of many as well.

Bazlama is traditionally cooked on outdoor stoves over a wood fire in the villages of Anatolia, but you can easily cook them at home on a heavy-based pan or skillet.

When the dough doubled its size, divide it into 4 equal pieces and turn them into balls. Cover and let them rest for 10 minutes.

Heat a heavy-based frying pan or a skillet on medium heat. When the pan is hot, place the dough in the pan. Cook for a few minutes.

Lower the heat and cook the bazlama until bubbles appear on the surface. Flip the dough and cook for another 4 to 5 minutes.