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Turkish Flatbread (Bazlama) #bread Ingredients: 300 ml warm water 11 gr dried yeast (1 packet) 1 tbsp sugar 180 gr Greek yogurt 2 tbsp olive oil 1 tbsp salt 470 gr flour ¼ cup finely chopped parsley Instructions: Combine the yeast, sugar, and water. Allow to sit in a warm place for 10 minutes. Whisk in yogurt, olive oil and salt. Add flour and parsley and stir until the dough comes together. Knead for 5 minutes or until dough is no longer sticky. Divide dough into 10 pieces, sprinkle with flour, cover with kitchen towel. Allow to rest for 15 minutes. Preheat a pan to a medium-low heat. Roll each dough portion into a 20 sm circle. Brush the top surface lightly with olive oil. When the pan is hot, place the first circle in pan, oiled side down. Brush the top surface with oil. Cook for 1 to 2 minutes, until top surface is covered with bubbles and underside is golden. Flip to opposite side and cook for another 60-90 seconds. Stack flatbreads in a kitchen towel after cooking. Author: Chris Scheuer