Bazlama - Turkish Yogurt Flat Bread

Add the yeast and sugar to the warm water and leave for 10 minutes. It should be frothy and smell of alcohol. If it doesn't, then stop, because the yeast isn't active.

Sift the flour and salt into a large bowl (I use a small stock pot, because the flour can't splash out, then stir well together.

My free sample last week was a 500g tub of Woolworth's Greek-style yogurt and I thought it would be a good opportunity to try it with Bazlama because a good quality yogurt really improves the flavour.

Using a hand whisk, whisk the yogurt and oil into the frothy yeast mix. Pour this mix into the flour and mix with a wooden spoon. You can finish the mixing by hand (I use a disposable glove). Then knead for about 3 minutes.

Divide into 10 pieces and roll into a ball on a floured board. The balls will be around 60g each.

Leave them for around 10 minutes to prove. Some people cover them with a tea towel at this stage. I don't, and it doesn't seem to make any difference.

Heat an electric pan to medium heat. Put a little olive oil on a plate, press the ball down onto it and flip it over, so that it is covered with a light film of oil.

Press the ball down on the plate with your hand, flipping a couple of times, until it's a disk about 14cm diameter.

Drop them into the pan, and cook (covered) for 4 minutes each side. You will have to cook them in batches of 2 or 3 because they are quite large. They should be like the photo; i.e. brown patches, not scorched. All done.