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Novice Foodie
One thing that stood out was Bazlama - soft, fluffy, tear-and-share flatbread. So, I tried making it at home and nailed it! Here's my easy-peasy Bazlama recipe for you to dig into! 
Ingredients:
- 4.5 cups (540g) all-purpose flour or bread flour
- 1 tbsp (7g) dry yeast
- 1 tsp (5g) salt
- 1 tsp (5g) sugar
- 3/4 cup (200ml) warm water
- 1 cup (240ml) warm milk
- 2 tbsp (30ml) olive oil
- Toppings: Melted butter & Chopped parsley (or any other fresh herbs)
Instructions:
- Activate the yeast by mixing warm water, sugar, and instant yeast in a bowl. Let it sit until frothy (5-10 minutes).
- In a large bowl, combine flour and salt. Make a well in the centre and add the yeast mixture, milk, and olive oil. Mix to form a rough dough.
- Knead the dough on a floured surface until smooth and elastic (about 10 minutes). Add more flour if it's too sticky.
- Place the dough back in the bowl, cover with a damp cloth, and let it rise until doubled in size (about 1 hour).
- Gently punch down the risen dough to release the air and divide it into 6 equal portions. Shape each into a round ball.
- Cover them with plastic wrap or a damp cloth to prevent drying out. Start flattening them gently with a rolling pin until they are about 15-20cm in diameter.
- Heat a non stick pan over medium heat. Cook each flatbread until golden-brown spots appear, pressing gently to encourage puffing. Make sure to turn it over constantly while cooking.
- Keep the cooked bazlama warm under a cloth. You can spread the melted butter with fresh chopped parsley while the bazlama is hot.
- Serve warm with dips, spreads, or alongside main dishes.
You'll love these homemade Turkish Bazlama flatbreads! They're great for sopping up sauces, dipping, or enjoying on their own. A must-have in your kitchen! Enjoy!
Though, for a spicy kick, a drizzle of chili-infused olive oil could be exciting. 
Turkish bazlama/flatbread recipe? 
