No-Oven Turkish Bread with Only 3 Ingredients (Bazlama) Recipe

Introduction

This no-oven Turkish bread, known as Bazlama, is a soft and fluffy flatbread made with just a few simple ingredients. Cooked on the stovetop, it’s perfect for enjoying fresh and warm as a snack or alongside your favorite dishes.

Ingredients

• 500 g bread flour or all-purpose flour (4 cups)
• 160 ml warm milk (2/3 cup)
• 160 ml warm water (2/3 cup)
• 10 g instant dry yeast (1.5 tbsp)
• 10 g sugar (1 tbsp)
• 8 g salt (0.8 tbsp)
• Optional topping: 20 g melted unsalted butter or olive oil
• Optional topping: chopped parsley

Instructions

1. Step 1: In a container, combine warm milk, warm water, sugar, and instant dry yeast. Mix well until dissolved.
2. Step 2: Add flour and salt to the mixture, then mix thoroughly. Knead the dough by hand until it is no longer sticky and the surface is smooth.
3. Step 3: Cover the dough and let it proof in a warm place until it doubles in size, about 1 hour.
4. Step 4: Divide the dough into 6 equal pieces and shape each into a round ball. Cover them with a plastic bag to prevent drying.
5. Step 5: Roll each piece into a round about 18 cm in diameter and 5 mm thick.
6. Step 6: Heat a thick pan over medium heat on the stove.
7. Step 7: Cook each bread round in the pan, flipping when bubbles form on the surface. When the bread puffs up like a balloon, reduce the heat to low.
8. Step 8: Cover the bread with a cloth while cooking to keep it from drying out.
9. Step 9: Once cooked through, brush the bread with melted butter or olive oil, and sprinkle with chopped parsley if desired. Serve warm.

Tips & Variations

• Use a thick pan for cooking to help the bread rise properly and avoid burning.
• For a richer flavor, substitute warm milk with yogurt or add a teaspoon of olive oil to the dough.
• Experiment with toppings like za’atar or sesame seeds before cooking for added texture and taste.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. To reheat, warm it briefly on a pan or in a toaster to restore its softness and flavor. Avoid refrigerating as it may dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well for this recipe and will yield a soft texture, though bread flour adds more chewiness.

What if my dough is too sticky to handle?

Add a little more flour, a tablespoon at a time, while kneading until the dough is smooth and no longer sticky but still soft.

No-Oven Turkish Bread with Only 3 Ingredients (Bazlama) Recipe

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★★★★★

4.9 from 133 reviews

This authentic Turkish Bazlama recipe teaches you how to make soft, fluffy flatbread without using an oven. With only three basic ingredients for the dough and simple stovetop cooking, this traditional bread is perfect for breakfast, sandwiches, or as a side to any meal. The bread is cooked on a hot pan until golden and puffed, giving it a delightful texture and flavor reminiscent of Turkish street bread.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 6 pieces of 18 cm diameter bread 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish

Ingredients

Scale 1x2x3x

Dough Ingredients

• 500 g bread flour or all-purpose flour (4 cups)
• 160 ml warm milk (2/3 cup)
• 160 ml warm water (2/3 cup)
• 10 g instant dry yeast (1.5 tbsp)
• 10 g sugar (1 tbsp)
• 8 g salt (0.8 tbsp)

Topping (Optional)

• 20 g melted unsalted butter or olive oil
• Chopped parsley

Instructions

1. Activate Yeast: Pour warm milk, warm water, sugar, and instant dry yeast into a container. Mix thoroughly to combine, and let it sit for a few minutes until it becomes frothy, indicating the yeast is active.
2. Make Dough: Add the flour and salt to the yeast mixture and mix well. Knead the dough by hand on a clean surface until it is smooth and no longer sticky, which usually takes about 8-10 minutes.
3. Proof Dough: Place the dough in a covered bowl and allow it to proof in a warm place until it doubles in size, about 1 hour.
4. Divide and Shape: Punch down the dough gently and divide it into 6 equal pieces. Shape each piece into a round ball and cover them with a plastic bag or cloth to rest for about 10 minutes.
5. Roll Out: Using a rolling pin, press each dough ball into a round flat shape approximately 18 cm in diameter and 5 mm thick.
6. Preheat Pan: Heat a thick-bottomed pan or skillet over medium heat on the stovetop. A thicker pan is preferred as it helps the bread rise better and cook evenly.
7. Cook Bread: Place one rolled-out dough piece onto the hot pan. Cook until bubbles form on the surface, then flip it to cook the other side.
8. Finish Baking: When the bread puffs up like a balloon, lower the heat to low and cover the pan with a cloth to keep the bread moist and prevent drying while it finishes cooking.
9. Serve: Remove the bread from the pan. Brush with melted butter or olive oil and sprinkle with chopped parsley if desired. Serve warm and enjoy!

Notes

• Use a thick pan or cast iron skillet for best results; thin pans may prevent the bread from rising properly.
• The dough can be kneaded in a stand mixer with a dough hook to save time.
• You can substitute water with yogurt or add herbs to the dough for added flavor.
• Store cooked bread in an airtight container or wrap in foil to keep soft.
• Warm milk and water are important to properly activate the yeast, ideally around 37-43°C (98-110°F).
• If you don’t have bread flour, all-purpose flour will work but may yield a slightly less chewy texture.

Keywords: Bazlama, Turkish Bread, No Oven Bread, Flatbread, Stovetop Bread, Turkish Recipe, Easy Bread, Traditional Bread