Turkish Flatbread (Bazlama)

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.

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