Begin by pouring warm milk, warm water, sugar, and yeast into a mixing bowl. Stir well to dissolve the yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.

Add the flour and salt to the yeast mixture. Mix until a sticky dough forms. Transfer the dough onto a floured surface and knead by hand for about 8-10 minutes, or until the dough becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot. Allow the dough to double in size, which usually takes about 1 hour.

Once the dough has risen, punch it down to release air. Divide it into six equal pieces and shape them into balls. Cover the balls with plastic wrap or a damp towel to prevent drying out.

On a lightly floured surface, roll each ball into a round shape about 18 cm (7 inches) in diameter and 5 mm thick.

Heat a thick-bottomed pan or skillet over medium heat. Place one round of dough into the pan. Cook for 1-2 minutes or until bubbles form on the surface. Flip the bread and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.

Brush the freshly cooked Bazlama with melted butter or olive oil and sprinkle with chopped parsley for added flavor.