Cloud-Soft Bazlama Flatbreads

In a bowl, mix the yeast, sugar, and warm water. Let it sit for 5 minutes to activate.

Gradually add the flour, stir in the salt, and knead thoroughly for about 10 minutes until you get a smooth, elastic dough.

Let the dough rest for 20 minutes, then do some light stretches and folds at the edges to build airiness.

Divide into 8 balls, cover them, and let them rest for 15 minutes.

Roll out each ball flat enough to fit on your pan, brush lightly with oil, cover, and let them proof again for 12–20 minutes.

Heat a skillet over medium heat, place a flatbread on it, cover with a lid, and cook until the dough puffs up and browns on the bottom. Flip and finish cooking on the other side.