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
Scale
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
