In a deep bowl, add yeast, sugar, and lukewarm water. Mix it well and cover to rise the yeast. It will take 5 to 10 minutes to get a foamy texture.
As the yeast is activated, in the same bowl add all purpose flour, salt, greek yogurt, and olive oil. Crumble all the ingredients with hands.
Now gradually add water to make a soft dough.
Properly cover the pan and keep the bowl at a warm place for 2 hours to rise the dough.
After 2 hours, take out the dough and knead it for 2 to 3 minutes. Apply oilon hand or white flour to easily handle the dough.
Distribute the dough in equal parts.
Now take one part of the dough and roll with hands and give it the shape of ball. Flat it on board and make a circular shape. Use rolling pin to make it big in size. You can make it thick and thin according to your choice.
Preheat the skillet/griddle/pan and gently place the bread on pan. Give it little time to cook from one side. It will show bubbles and start to get puffy. Then flip it with a tong or spoon to cook from other side.
In a bowl, add butter and freshly chopped parsley.
Brush the butter over the bread and take it out from heat.
Keep the bread on absorbent paper to absorb the steam.
Now the Turkish bazlama flat bread is ready to serve.