Step 6: Roll Out the Flatbreads
Working with one ball at a time and keeping the remaining balls covered, roll each piece of dough on the lightly floured surface into a round disc approximately 6 to 7 inches in diameter and about a quarter inch thick. Do not roll the discs too thin — the thickness is part of what makes bazlama so distinctively fluffy, and a disc that is rolled too thin will not develop the same pillowy interior. If the dough springs back when you try to roll it, allow it to rest for another 2 to 3 minutes and try again. Repeat with the remaining balls, keeping the rolled discs covered with a towel while you work through the batch.
Step 7: Cook in the Pan
Heat a cast iron skillet or heavy non-stick pan over medium heat for 2 to 3 minutes before adding the first flatbread — the pan should be properly preheated but not smoking. A cast iron skillet is the best choice for bazlama because it retains and distributes heat very evenly, producing consistent browning across the entire surface of each flatbread. Brush the pan very lightly with olive oil or leave it dry, depending on your preference. Place one rolled disc in the pan and cook for approximately 2 to 3 minutes on the first side. As it cooks, you will see small bubbles begin to form across the surface of the dough — this is the yeast continuing to produce gas as it is exposed to heat, and it is a very satisfying thing to watch. After 2 to 3 minutes, the underside should be golden and marked with lightly darker spots. Flip the flatbread and cook the second side for another 2 to 3 minutes. If all goes well — and it almost always does — the bread will puff dramatically during the second side, inflating into a beautiful pillow as steam builds up inside. This puffing is the hallmark of a properly made bazlama and the moment that makes everyone in the kitchen stop what they are doing to look.
