In Turkey the food was always accompanied by this amazing flat bread...it is soooo yummy!
1 1/2 cups flour¾ teaspoon salt
1 1/2 Tbs yeast (less if very active yeast)
Sift flour and salt together in a large bowl and make a well in the centre. Dissolve yeast in the water then add to flour mixture and mix until a soft dough is formed. Turn out on a lightly floured surface and knead for 4-5 minutes or until smooth and elastic. Place in a lightly oiled or floured bowl, cover with lightly oiled plastic film and leave to rest for about 30 minutes.
Divide in four and press or roll out to 10cm rounds. Heat a large flat-based pan over a medium heat. Lightly oil the pan and cook bazlama for 4-5 minutes. Turn over and cook for a further 3-4 minutes.
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