In a large mixing bowl, whisk together the warm milk, sugar, and yeast. Let it sit for 5-7 minutes until frothy—this is your proof that the yeast is alive and ready. Then, whisk in the olive oil and yogurt until smooth.
Step 2: Form the Dough (8 minutes)
Add the flour and salt to the wet ingredients. Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface. Knead for 6-8 minutes by hand (or 4-5 minutes in a stand mixer with a dough hook) until the dough is incredibly smooth, elastic, and only slightly tacky. It should feel soft like a baby’s cheek.
Step 3: The First Rise – Create Pillowy Potential (1 hour)
Place the dough in a lightly oiled bowl, turning to coat. Cover tightly with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for 1 hour, or until doubled in size.
Step 4: Shape & Second Rise (30 minutes)
Punch down the risen dough. Divide it into 6 equal pieces for smaller, individual breads (classic Bazlama) or 2 pieces for larger, tear-and-share loaves. Shape each into a smooth ball. On a floured surface, use a rolling pin to roll each ball into a circle or oval, about ¼-inch (½ cm) thick. Place the shaped dough on parchment-lined baking sheets, cover again, and let rest for 30 minutes.
Step 5: The High-Heat Bake – Create the Signature Puff & Char (6-8 minutes)
Preheat your oven to its highest setting (500°F/260°C or higher) with a baking steel, pizza stone, or an inverted heavy baking sheet placed on the middle rack. Heat is non-negotiable for the iconic puff.
Just before baking, you can gently prick the surface of the dough with a fork to prevent giant air pockets (optional). Carefully transfer the dough rounds (one or two at a time) onto the preheated surface.
