Fluffy Turkish Bread (Bazlama)

If using active dry yeast, combine ¼ cup warm water (110°F), a pinch of sugar, and 2 tsp yeast in a bowl. Let sit for 5 to 10 minutes until frothy. (If using instant yeast, mix directly into dry ingredients).

In a large bowl, whisk 4 cups flour, 2 tsp salt, 2 tsp sugar, and instant yeast (if using). Create a well and pour in 1½ cups warm milk, ¼ cup olive oil, and the activated yeast mixture. Stir until a shaggy dough forms.

Knead by hand for 8 to 10 minutes (or 5 to 7 minutes in a stand mixer with a dough hook) until the dough becomes smooth, elastic, and slightly tacky without sticking to clean fingers.

Place dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let rest in a warm, draft-free spot for 1 to 1½ hours until doubled in volume.

Punch down dough and divide into 4 large or 6 to 8 smaller portions. Roll into smooth balls, cover with a towel, and let rest for 10 to 15 minutes to relax gluten tension.

Roll each ball on a floured surface into a circle roughly ½-inch thick (do not roll too thin). Place on a parchment-lined baking sheet, cover loosely, and let proof for 20 to 30 minutes until puffy.

Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside. Slide proofed dough rounds directly onto the hot surface and bake for 5 to 7 minutes until ballooned and blistered with light golden spots.

Remove from oven, brush immediately with extra virgin olive oil to lock in moisture, and sprinkle with nigella seeds, sesame seeds, or flaky sea salt.