No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
Introduction
Bazlama is a soft, fluffy Turkish flatbread made with just a few simple ingredients and no oven needed. This easy recipe yields warm, pillowy rounds perfect for dipping, sandwiches, or enjoying on their own.
Ingredients
- 500 g bread flour or all-purpose flour (about 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)
- 20 g melted unsalted butter or olive oil
- Chopped parsley (optional, for garnish)
Instructions
- Step 1: In a container, combine warm milk, warm water, sugar, and instant dry yeast. Stir well and let it activate for a few minutes.
- Step 2: Add flour and salt to the liquid mixture. Mix everything together, then knead the dough by hand until it becomes smooth and no longer sticky.
- Step 3: Cover the dough and let it proof in a warm place until it doubles in size, about 1 hour.
- Step 4: Divide the dough into six equal pieces and shape each into a round ball. Cover them loosely with a plastic bag to rest.
- Step 5: Using a rolling pin, press each dough ball into a round about 18 cm (7 inches) wide and 5 mm (1/5 inch) thick.
- Step 6: Heat a thick pan over medium heat on the stove.
- Step 7: Place one bread round in the hot pan. When bubbles form on the surface, flip it to the other side.
- Step 8: As the bread puffs up like a balloon, reduce the heat to low.
- Step 9: Cover the bread with a clean cloth while it finishes cooking to keep it soft and prevent drying out.
- Step 10: Once cooked on both sides, brush the bread with melted butter or olive oil.
- Step 11: Repeat with remaining dough, then serve warm, optionally garnished with chopped parsley.
Tips & Variations
- Use a thick-bottomed pan for better heat retention and puffier bread.
- For a richer flavor, substitute water with additional milk or add a tablespoon of yogurt to the dough.
- Try adding herbs like thyme or za’atar into the dough for extra aroma.
- If you prefer a slightly crispier crust, cook the bread a bit longer on each side.
Storage
Store leftover bazlama in an airtight container or zip-top bag at room temperature for up to 2 days. To keep longer, freeze the bread wrapped tightly; thaw at room temperature. Reheat gently in a pan or microwave, brushing with a little butter to refresh softness.
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 bazlama and will produce a soft, tender bread, though bread flour offers slightly more chewiness due to higher protein content.
Do I need to use instant dry yeast or can I use active dry yeast?
Instant dry yeast is preferred because it activates faster and can be mixed directly with flour. If using active dry yeast, dissolve it in the warm liquids first and wait until it becomes frothy before mixing with flour.
Print
No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
- Total Time: 1 hour 40 minutes
- Yield: 6 flatbreads 1x
Description
This no-oven Turkish Bazlama bread recipe is a simple, authentic flatbread made with just 3 main ingredients plus a few essentials. The soft, fluffy bread is cooked on the stovetop in a pan, creating a warm, pillowy flatbread with a slightly chewy texture. It’s perfect for serving alongside dips, stews, or enjoyed plain with butter and parsley.
Ingredients
Dough
- 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)
Finishing
- 20 g Melted unsalted butter or olive oil, for brushing
- Chopped parsley, for garnish (optional)
Instructions
- Activate yeast: In a container, combine warm milk, warm water, sugar, and instant dry yeast. Mix well and let it sit for a few minutes until the yeast becomes bubbly and active.
- Make the dough: Add the flour and salt to the yeast mixture. Mix until all ingredients are incorporated, then knead the dough by hand until it is smooth and no longer sticky, about 8-10 minutes.
- Proof the dough: Cover the dough and allow it to rise in a warm place until doubled in size, approximately 1 hour.
- Divide and shape: Punch down the dough and divide it into 6 equal pieces. Shape each piece into a round ball, cover with a plastic bag or cloth, and let rest briefly.
- Roll out the bread: Using a rolling pin, press each dough ball into a round disc about 18 cm (7 inches) in diameter and 5 mm thick.
- Heat the pan: Place a thick pan over medium heat and allow it to warm thoroughly before cooking the breads.
- Cook the bread: Place one rolled dough round into the hot pan. Cook until bubbles form on the surface, then carefully flip to cook the other side.
- Adjust heat and cover: When the bread puffs up like a balloon, reduce the heat to low. Cover the pan with a clean cloth to retain moisture and prevent drying out as the bread finishes cooking.
- Repeat: Continue cooking the remaining dough rounds in the same manner, adjusting heat as needed and covering each bread while cooking.
- Finish with butter: Once cooked, brush each flatbread generously with melted butter or olive oil and optionally sprinkle with chopped parsley.
- Serve warm: Enjoy the soft and fluffy Bazlama bread fresh from the pan as a delicious accompaniment to any meal.
Notes
- Using a thick pan ensures better heat retention and helps the bread puff up properly.
- Keep the cooked breads covered with a cloth to maintain softness and prevent drying.
- You can substitute milk with water for a dairy-free version, though the texture may be slightly different.
- Serve Bazlama warm for the best flavor and softness.
- These breads can be stored wrapped in foil or plastic and reheated on a pan before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Keywords: Turkish bread, Bazlama, no oven bread, stovetop flatbread, easy bread recipe, yeast bread
