No-Oven Turkish Bread with Only 3 Ingredients (Bazlama) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Roll Out: Using a rolling pin, press each dough ball into a round flat shape approximately 18 cm in diameter and 5 mm thick.
- 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.
- 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.
- 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.
- 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
