1. Activate the Yeast

Begin by pouring warm milk, warm water, sugar, and yeast into a mixing bowl. Stir well to dissolve the yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.

2. Prepare the Dough

Add the flour and salt to the yeast mixture. Mix until a sticky dough forms. Transfer the dough onto a floured surface and knead by hand for about 8-10 minutes, or until the dough becomes smooth and elastic.

3. Proof the Dough

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot. Allow the dough to double in size, which usually takes about 1 hour.

4. Shape the Dough

Once the dough has risen, punch it down to release air. Divide it into six equal pieces and shape them into balls. Cover the balls with plastic wrap or a damp towel to prevent drying out.

5. Roll Out the Dough

On a lightly floured surface, roll each ball into a round shape about 18 cm (7 inches) in diameter and 5 mm thick.

6. Cook the Bazlama

Heat a thick-bottomed pan or skillet over medium heat. Place one round of dough into the pan. Cook for 1-2 minutes or until bubbles form on the surface. Flip the bread and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.

7. Optional Topping

Brush the freshly cooked Bazlama with melted butter or olive oil and sprinkle with chopped parsley for added flavor.