Bazlama is the simplest form of bread in the world—it doesn’t even require an oven. The technique is probably at least 3000 years old. In Turkish villages, lumps of dough are spread on a sac (pronounced ‘sazh‘), which is like an upturned wok resting over hot coals. You could try that, or use a frying pan instead.
Unlike most breads, bazlama involves little preparation time. You could leave it to rise overnight, or you could wake up on a Sunday morning, decide