Dough making is related to experience but this is one of the easiest doughs that use yeast, learn this and process is very similar among doughs
Ingredients
500g white wheat flour (depends on brand we will adjust)
350g warm water (30-35C/85-95F)
1 ds dry yeast/100g sourdough starter
1 ds salt (to your taste)
Steps
First mix yeast and water so yeast activates
In another mixing bowl sift the flour and salt, alternatively you can whisk them together as well. This is so that they will be airated and easier to mix with wet ingredients
Add water+yeast mix to the flour mix and mix them using a wooden spoon, spatula, or hand
After all the flour got wet and all the water is absorbed you can flour a counter and start kneading it
It should not be too wet (runny/dripping) or too dry (splitting) you can add water/flour to balance it, this depends on your flour brand and water hardness so experiment
Move all dough from mixing bowl to the floured counter top
You can use any kind of technique you want for kneading but easier way is pull from two sides, lift, rotate 90 degrees, slap the dough to the counter (this is important), fold it on itself from places you lifted up and repeat.
After 8-10 mins of kneading workout it should be slightly sticky and smooth (with not visible pockets)
Flour the mixing bowl and put it back in there
Cover it with a damp towel (not dripping wet) it must be able to breath but not dry while resting
Let it rest in a warm temperature, depending on the temperature and humidity it can take 30-60mins (2-3 times if sourdough) for it to rise
After dough expands to 2-3 times the volume, flour the counter and take it back to counter
Stretch it from sides roll it a few times so it will be like a capsule shape and floured outside
Cut the dough into 6 pieces which we call beze (bazlama comes from here)
You can set the size by making more/less pieces
Roll the pieces in floured hand to bun shapes
Put a bun on the floured countertop and open it to a disk shape either with hand or rolling pin. Thickness should be 5-10mm or 1/4inch
Put them on dry towel side by side and cover with another towel
Let them rest after for 15-20mins (2-3 times for sourdough)
Heat a pan to low-mid and put one of the bazlama dough on it, let the heat seal the bottom (make it hard enough to so you can flip without bending)
Control the heat so bazlama cooks through but does not burn on the outside, this depend on your cooker so you should experiment
Flip and wait other side to seal as well
Flip again and cook for a few mins
After making sure inside is cooked put it to rest on the towel and repeat for all bazlama
Let it cool down for a few mins so inside does not become doughy and you can enjoy it! (better if you have salted butter)
Notes
Read legend for any term you are unsure about
Flour should have gluten, so refined or gluten-free flours will not work
You can add a little bit sugar to water+yeast mix (less than 1 tbsp) to fasten the yeast activation
Water should not exceed 35C otherwise yeast will die, it should feel a little bit hotter than warm but not hot
You can replace white wheat flour with other types to your taste but like mentioned you need to adjust the amount
Towels should be like single piece cloths that allow air through and should not be types that give off their color when wet