Yeasted flatbreads such as "bazlama" and "yufka" have been staple foods in Turkey for centuries, traditionally baked in stone ovens or on griddles. They accompany meals, are used to scoop stews, and are often served at breakfast with cheese and olives.

In the Aegean region, "bazlama" is thick and fluffy, while in Central Anatolia "yufka" is rolled very thin and crisp. Black‑seed or sesame‑seed toppings are common in the southeast, and some coastal areas add herbs like thyme.

It is usually served warm, brushed with butter or olive oil, and eaten alongside cheese, olives, honey, or as a side to soups, kebabs, and mezes. It can also be split and used to wrap grilled meats.

Flatbread appears at everyday meals but is especially popular during Ramadan for suhoor and iftar, at wedding feasts, and during village festivals where communal grilling takes place.

The combination of warm milk and water creates a tender crumb, while the short fermentation keeps the preparation quick. Rolling to a precise 7 mm thickness gives a pleasant balance between softness and a lightly crisp exterior.

Using water that is too hot can kill the yeast, over‑kneading can make the bread tough, and skipping the resting periods leads to a dense texture. Also, cooking on too high heat burns the surface before the interior cooks through.

The initial short rise activates the yeast quickly, while the second longer rest allows gluten to relax and the dough to become easier to roll. This method yields a softer crumb without requiring hours of proofing.

Yes, you can prepare the dough a day ahead, refrigerate it covered, and shape the breads when ready to cook. Uncooked shaped breads also freeze well; re‑heat directly in a skillet from frozen.

The flatbread should be golden‑brown on both sides with a slightly puffed interior. It should feel lightly crisp on the surface but remain soft and airy inside when pressed gently.

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