If you have ever wished you could enjoy soft, pillowy Turkish bread fresh from your stovetop without needing an oven, then you are in for a treat with this No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe. This delightful flatbread is incredibly simple yet so flavorful, incredibly versatile, and perfect for any time you’re craving something warm and comforting. Made with just a handful of pantry staples, Bazlama comes out with a lovely golden crust, a light and airy interior, and that freshly cooked aroma that fills your kitchen with cozy vibes.
Ingredients You’ll Need
What’s truly amazing about this No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe is how the simplicity of each ingredient shines through. Each component plays an essential role: the flour provides structure, the warm liquids activate the yeast for that perfect rise, and the salt and sugar help balance flavors and texture.
- Bread flour or all-purpose flour (500 g / 4 cups): Using bread flour gives a chewier texture, but all-purpose works beautifully, too.
- Warm milk (160 ml / 2/3 cup): Adds richness and tenderness to the dough.
- Warm water (160 ml / 2/3 cup): Hydrates the flour and activates yeast for a great rise.
- Instant dry yeast (10 g / 1.5 tbsp): The magical ingredient that makes the bread light and airy.
- Sugar (10 g / 1 tbsp): Feeds the yeast and adds a hint of subtle sweetness.
- Salt (8 g / 0.8 tbsp): Balances flavors and strengthens the gluten network.
- Melted unsalted butter or olive oil (20 g): Brushed on top for richness and a golden crust.
- Chopped parsley (optional): Adds a fresh pop of color and a touch of herby brightness if you like.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
Step 1: Activate the Yeast
Start by pouring the warm milk, warm water, sugar, and instant yeast into a container. Give it a good mix and let it sit for a few minutes until the yeast becomes frothy. This little bubble party is your sign that the yeast is alive and ready to create softness in your bread.
Step 2: Make the Dough
Next, add the flour and salt to your yeast mixture. Mix them well, and then knead the dough by hand until it’s no longer sticky and smooth to the touch. Kneading is your chance to connect with the bread—feel the dough transform under your hands as the gluten develops.
Step 3: Proof the Dough
Cover the dough with a towel or plastic wrap and leave it in a warm spot. Let it proof until it has doubled in size, which usually takes about an hour. This waiting time is when the magic happens, so be patient—it pays off!
Step 4: Divide and Shape
Once your dough has puffed up nicely, divide it into six equal pieces. Shape each piece into balls and cover them loosely with a plastic bag to prevent drying out. Then, press each piece out with a rolling pin into rounds about 18 cm (7 inches) in diameter and 5 mm thick. The shape and thickness set the stage for that perfect fluffy texture.
Step 5: Cook Your Bazlama
Heat a thick-bottomed pan over medium heat—this is crucial for even cooking and rising. Place one bread round in the pan and watch as bubbles start forming on the surface. Flip it to the other side once bubbles appear, and when the bread puffs up like a balloon, lower the heat to low. Cover it loosely with a cloth to keep moisture in, helping it become soft and tender.
Step 6: Final Touches
Brush your hot, freshly cooked bazlama with melted butter or olive oil to give it a beautiful sheen and extra flavor. Sprinkle with chopped parsley if you like, and prepare to enjoy bread that tastes as if it’s straight from a traditional Turkish bakery.
How to Serve No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
Garnishes
This bread is a wonderful canvas for toppings. Try brushing on garlic-infused olive oil or sprinkling za’atar for an herby, fragrant touch. Fresh herbs like parsley or even a little crumbled feta make the bread feel festive and elevated.
Side Dishes
Bazlama pairs perfectly with dips like hummus, baba ganoush, or a spicy tomato salsa. You can also serve it alongside hearty soups or stews—the bread’s soft texture makes it a perfect vehicle for soaking up all those delicious juices.
Creative Ways to Present
Cut it into wedges and serve it as a party platter with assorted cheeses and olives. For breakfast, toast slices and layer with honey and yogurt. Simple and versatile, this bread can be dressed up or down, fitting effortlessly into any meal.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which might be unlikely!), store them in an airtight container or ziplock bag at room temperature for up to two days to keep the bread soft. Avoid refrigerating as that can dry it out.
Freezing
You can freeze bazlama by wrapping each piece tightly in plastic wrap and placing them in a freezer-safe bag. When ready to eat, thaw at room temperature and reheat gently on a pan or in a skillet.
Reheating
To revive the fresh-baked softness and warmth, reheat bazlama over medium heat in a dry pan for a few minutes on each side. This will crisp up the outside a little while keeping the inside fluffy and delicious.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose flour works well and will give you a slightly softer texture. Bread flour has more protein, which creates more chew, but either will produce delicious results.
Is it necessary to use warm milk and water?
Yes, using warm (not hot) liquids helps activate the yeast effectively. Too cold and the yeast won’t bloom; too hot and you risk killing the yeast. Aim for around 100-110°F (38-43°C).
Can I make this bread vegan?
Definitely. Simply swap the melted unsalted butter for olive oil to keep it vegan-friendly, and all other ingredients are plant-based already.
Why does the bread puff up like a balloon sometimes?
This puffing happens because steam forms inside the dough during cooking, which makes it rise and creates a soft, airy interior—one of the charming characteristics of Bazlama!
Do I have to cover the bread while cooking?
Covering the bread with a cloth after flipping helps retain moisture, keeping the surface tender instead of drying out. It’s a small trick to achieve that soft, freshly baked texture.
Final Thoughts
I can’t stress enough how much joy this No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe brings to the table. Whether you’re new to bread-making or a seasoned pro, this recipe delivers that fresh-from-the-kitchen warmth and flavor without needing an oven. So grab your ingredients, roll up your sleeves, and treat yourself to the magic of homemade Turkish bread anytime you want. You’ll wonder how you ever enjoyed bread any other way!
PrintNo-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
This No-Oven Turkish Bread, or Bazlama, is a soft, round flatbread made with just three main ingredients and cooked entirely on the stovetop. This traditional bread is easy to prepare and perfect for pairing with a variety of dips, spreads, or grilled meats. With a slightly chewy texture and lightly browned exterior, it brings authentic Turkish flavors to your table without requiring an oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 3 servings (6 breads)
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Ingredients
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
- Activate Yeast: Pour warm milk, warm water, sugar, and instant dry yeast into a container and mix well to activate the yeast.
- Make the Dough: Add the bread flour and salt to the yeast mixture, then mix thoroughly. Knead the dough by hand until it’s no longer sticky and the surface is smooth, which may take around 8-10 minutes.
- Proof the Dough: Cover the dough with a bowl or cloth and let it rest in a warm place until it doubles in size, approximately 1 hour.
- Divide and Shape: Once proofed, divide the dough into six equal pieces. Shape each piece into a round ball and cover them with a plastic bag or cloth to prevent drying out.
- Roll Out: Using a rolling pin, press each round ball into a flat circle roughly 18 cm in diameter and about 5 mm thick.
- Preheat Pan: Place a thick-bottomed pan or skillet on the stove over medium heat and allow it to heat thoroughly.
- Cook the Bread: Place one rolled-out dough circle onto the hot pan. Cook on one side until numerous bubbles form on the surface, then flip to the other side.
- Adjust Heat and Finish: When the bread begins to puff up like a balloon, reduce the heat to low to cook it through without burning.
- Keep Moist: Cover the cooked bread with a clean cloth to keep it moist and prevent drying while cooking remaining pieces.
- Butter and Serve: Brush each warm bread piece with melted unsalted butter or olive oil. Optionally, sprinkle with chopped parsley before serving.
Notes
- Using a thick pan rather than a thin one helps the bread rise better and cook evenly.
- Make sure the milk and water are warm (not hot) to properly activate the yeast.
- Covering the bread with a cloth during cooking helps retain moisture and softness.
- Bazlama is best served fresh and warm for optimal texture and flavor.
- This bread pairs exceptionally with dips like hummus, tzatziki, or enjoyed alongside grilled meats and salads.
