In a large bowl, combine warm milk, warm water, sugar, and yeast. Mix well and let rest for 5 minutes.

Add flour and salt, then mix until a dough forms. Knead by hand until smooth and no longer sticky.

Cover and let the dough rise until doubled in size, about 1 hour.

Divide dough into 6 equal pieces and shape into balls. Cover and rest 10 minutes.

Roll each piece into a round about 18 cm wide and 5 mm thick.

Heat a thick pan over medium heat. Cook each bread until bubbles form, then flip.

When the bread puffs like a balloon, lower heat and cook until golden.

Keep cooked No-Oven Turkish Bread (Bazlama) covered with a cloth. Brush with butter or olive oil before serving.