In a small bowl, mix warm water, sugar and yeast. Stir gently. Let it sit for 10 minutes. The mixture should become foamy. This means the yeast is active and ready.

In a large bowl, combine flour and salt. Add yogurt and olive oil. Pour in the yeast mixture. Stir with a wooden spoon until a sticky dough forms.

Transfer dough to a floured surface. Knead for about 8 minutes. The dough should become smooth and soft. If too sticky, add a little flour slowly.

Place dough in a lightly oiled bowl. Cover with a clean towel. Let it rise in a warm place for about 1 hour. The dough should double in size.

After rising, gently press the dough to remove air. Divide into 8 equal pieces. Roll each piece into a ball. Cover them and let rest for 10 minutes.

Take one dough ball. Roll it into a round shape about 1/2 inch thick. Do not roll too thin. Bazlama should stay thick and fluffy.

Heat a large skillet over medium heat. Place one rolled dough round in the pan. Cook for about 2 minutes. Flip when bubbles form. Cook the other side until golden.

Place cooked bread in a clean towel. This keeps them soft and warm. Repeat with remaining dough balls.