Add the sugar and yeast to the warm water and let rest for a few minutes. Put the flour into a bowl and add the yogurt, the yeast mixture and salt; knead until you get a dough that's as soft as an earlobe and doesn't stick to your hands.

Cover the dough with a damp cloth and let rest in a warm place until it doubles in size. This resting time gives the bazlama its soft, light texture.

Divide the risen dough into portions, and roll each one out on a floured counter to about half a centimeter thick and plate-sized. Prick the rolled-out bazlama lightly with a fork so it doesn't puff up too much while cooking.

Heat a non-stick pan thoroughly over medium heat. Lay the bazlama in the ungreased pan; flip it once the underside bubbles and browns in spots, then cook the other side until browned too. Note: High heat scorches the outside immediately while leaving the inside raw; cook over medium heat.