Ingredients

• 500 g bread flour
• 300 ml warm water
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tbsp olive oil
• 60 g butter

Instructions

1. Activate the yeast

   Mix warm water, yeast, and sugar in a small bowl. Let stand for 5-8 minutes until foamy and bubbly on top. The mixture should smell yeasty and double in volume. Do not use hot water as it will kill the yeast.

2. Make the dough

   Combine flour and salt in a large bowl. Add the yeast mixture and olive oil, then mix until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Do not add too much flour or the bread will be dense.

3. First rise

   Place dough in an oiled bowl, cover with damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently poked. Do not let it over-rise or it will collapse.

4. Divide and shape

   Punch down dough and divide into 6 equal portions. Roll each piece into a circle about 15cm diameter and 1cm thick on a floured surface. Let rest for 15-20 minutes until slightly puffed. Do not roll too thin or they won't puff properly.

5. Prepare butter

   Melt butter in a small saucepan over low heat for 2-3 minutes until fully liquefied and fragrant. Keep warm but not bubbling. The butter should be golden and smell nutty. Do not let it brown or burn.

6. Cook the bazlama

   Heat a large skillet or griddle over medium heat for 2-3 minutes. Cook each flatbread for 2-3 minutes per side until golden brown spots appear and it puffs slightly. The surface should look dry and feel firm. Do not press down while cooking.

7. Brush with butter

   Immediately brush each hot bazlama generously with melted butter on both sides while still warm. Stack them on a plate and cover with a clean kitchen towel. The butter should soak in within 1-2 minutes. Do not skip this step while they're hot.

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