No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Roll out the dough: Using a rolling pin, flatten each round into an 18 cm diameter circle about 5 mm thick.
- Heat the pan: Preheat a thick-bottomed pan or skillet over medium heat on the stove.
- 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.
- 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.
- 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.
- 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
