Bazlama

Method

Mix flour, salt and yeast together in a large bowl. Add warm water and olive oil, then knead for 10 minutes until the dough becomes smooth and elastic. Cover and leave to prove for 1-2 hours until doubled in size. Divide into 8 equal pieces and shape into balls, then flatten slightly with your hand. Place on a lightly floured surface, cover with a damp cloth and prove for 30 minutes. Heat a cast iron griddle or heavy-bottomed frying pan over medium-high heat until very hot. Cook each bazlama for 2-3 minutes on each side until puffed and lightly spotted with golden-brown patches. Serve warm, traditionally with butter or used for wrapping meats and vegetables.