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

Introduction

Bazlama is a soft, fluffy Turkish flatbread made without an oven, perfect for those who want warm, homemade bread with minimal ingredients. This simple recipe uses only three key ingredients and can be cooked easily on the stovetop.

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

1. Step 1: In a container, combine the warm milk, warm water, sugar, and instant dry yeast. Mix well and let it rest for a few minutes until slightly frothy.
2. Step 2: Add the flour and salt to the yeast mixture. Mix thoroughly, then knead the dough by hand until it becomes smooth and no longer sticky.
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: Once risen, divide the dough into 6 equal pieces and shape each into a round ball. Cover them with a plastic bag to prevent drying out.
5. Step 5: Using a rolling pin, press each ball into a round flatbread about 18 cm in diameter and 5 mm thick.
6. Step 6: Heat a thick pan over medium heat on the stove. Avoid thin pans, as they prevent proper rising.
7. Step 7: Cook each flatbread on one side until lots of bubbles form, then carefully flip to the other side.
8. Step 8: When the bread begins to puff up like a balloon, reduce the heat to low.
9. Step 9: Cover the bread with a cloth while it finishes cooking to keep it soft and prevent drying.
10. Step 10: Brush the cooked bread with melted butter or olive oil and sprinkle with chopped parsley if desired. Serve warm and enjoy!

Tips & Variations

• Using a thick heavy-bottomed pan ensures even cooking and better rise for the bread.
• For a richer flavor, substitute half the milk with yogurt.
• Add herbs like thyme or za’atar to the dough for extra aroma.
• Serve with dips like hummus or labneh for a delicious snack or breakfast.

Storage

Store leftover bread in an airtight container at room temperature for up to 2 days. To reheat, warm on a hot pan for a minute or in a toaster oven until soft and warm. Avoid microwaving as it can make the bread chewy.

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 and will yield a slightly softer texture compared to bread flour. Both options are great for this recipe.

Do I need to proof the yeast before mixing?

This recipe uses instant dry yeast, which does not require proofing. However, mixing it with warm liquids and sugar helps activate it quickly.

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

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★★★★★

4.4 from 102 reviews

This No-Oven Turkish Bread, known as Bazlama, is a soft and fluffy flatbread made with just a few simple ingredients and cooked on the stovetop. Perfect for a quick bread fix without the need for an oven, it features a tender crumb with a slightly chewy texture and a buttery finish, ideal for pairing with dips, spreads, or enjoying on its own.

• Author: Caleb
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 6 pieces 1x
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

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)

Finishing

• 20 g Melted unsalted butter or olive oil
• Chopped parsley (optional, for garnish)

Instructions

1. Prepare the yeast mixture: Pour warm milk, warm water, sugar, and instant dry yeast into a container. Stir well and let it sit briefly to activate the yeast.
2. Mix and knead the dough: Add the flour and salt into the yeast mixture. Mix until combined, then knead the dough by hand on a floured surface until it becomes smooth and no longer sticky, about 8-10 minutes.
3. Proof the dough: Place the dough in a clean bowl, cover it with a cloth or plastic wrap, and let it rise in a warm spot until it doubles in size, approximately 1 hour.
4. Divide and shape: Punch down the risen dough 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 10-15 minutes.
5. Roll out the dough: Using a rolling pin, flatten each round into an 18 cm diameter circle about 5 mm thick.
6. Heat the pan: Preheat a thick-bottomed pan or skillet over medium heat on the stove.
7. Cook the bread: Place one rolled dough round into the hot pan. Cook until lots of bubbles form on the surface, then flip to the other side.
8. Adjust heat and finish cooking: When the bread begins to puff up like a balloon, reduce the heat to low, cover with a cloth to prevent drying, and cook through until both sides are golden and the bread is cooked inside.
9. Butter and garnish: Remove the bread from the pan, brush lightly with melted butter or olive oil, and sprinkle with chopped parsley if desired. Repeat with the remaining dough rounds.
10. Serve warm: Enjoy the Bazlama warm, perfect as a side or for dipping.

Notes

• Use a thick pan rather than a thin one to help the bread rise properly and cook evenly.
• Covering the bread while cooking helps retain moisture and keeps the bread soft.
• Warm milk and water help activate the yeast effectively for a good rise.
• You can substitute melted unsalted butter with olive oil for brushing, depending on preference.
• Allow the dough to proof fully for the best texture and flavor.
• This bread is best consumed fresh, but can be reheated gently before serving.

Keywords: Turkish bread, Bazlama, stovetop bread, no oven bread, flatbread, easy bread recipe