In a mixing bowl, combine warm milk and warm water. Add sugar and instant yeast, stir gently, and let sit for 5-10 minutes until frothy.

In a large bowl, combine all-purpose flour and salt. Whisk together, then add the yeast mixture and stir until a shaggy dough forms.

Turn the shaggy dough onto a floured surface and knead for 8-10 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let rise in a warm area for about 1 hour until doubled in size.

Once risen, punch down the dough, divide into 6 pieces, shape into balls, and roll each into a 7-inch round.

Heat a skillet over medium heat and cook each round for 3-4 minutes on each side until golden.

Stack cooked Bazlama in a warm place, covering with a towel to keep soft. Optionally brush with melted butter or olive oil.

Serve warm alongside dips, stews, or grilled meat.