Bazlama Bread Marzieh Lali

Ingredients:

2 1/4 teaspoons dried active baking yeast

1 tablespoon caster sugar

1 tablespoon salt

350ml warm water (45 degrees C)

110g Greek yoghurt

500g plain flour

Method:

Dissolve the yeast, sugar and salt in the warm water. Add the water and yoghurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.

Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you're making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.

Heat a cast-iron frying pan or griddle over medium-high heat. Place one dough round in the frying pan and cook until brown spots appear on the bottom, about 1 minute. Flip the bread and cook for an additional minute. Remove the bread and wrap it in a clean tea towel to keep warm.

Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.

Cook's tip

If you can't find Greek-style yoghurt, use regular natural yoghurt and reduce the water in the recipe to 300ml.