If you have ever dreamed of biting into warm, fluffy bread with a perfectly golden crust without turning on your oven, then this No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe is your new best friend. This Turkish flatbread is incredibly tender, slightly chewy, and boasts a lovely homemade charm that’s impossible not to love. Combining just a few pantry staples, it’s an approachable recipe that transforms humble ingredients into something truly special on your stovetop. I’m excited to share every detail with you so you can enjoy fresh, aromatic Bazlama anytime you like.
Ingredients You’ll Need
Sometimes the simplest ingredients create the most unforgettable flavors, and that’s certainly true for this No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe. Each component plays an essential role—from the tender crumb to the light rise and golden color.
- Bread flour or all-purpose flour (4 cups): Provides the perfect structure and chewiness essential for authentic Bazlama.
- Warm milk (2/3 cup): Adds a subtle richness and helps create a soft, tender texture.
- Warm water (2/3 cup): Activates the yeast and balances the dough hydration perfectly.
- Instant dry yeast (1.5 tbsp): The magic that puffs up your bread and gives it a lovely airy feel.
- Sugar (1 tbsp): Feeds the yeast, encourages a lovely rise, and adds a touch of sweetness.
- Salt (0.8 tbsp): Enhances all the flavors and strengthens the dough.
- Melted unsalted butter or olive oil (for brushing): Adds richness and a shiny crust with a subtle buttery note.
- Chopped parsley (optional): Freshness and a pop of color to garnish your fresh bread.
You’ll find the full ingredient list, instructions, and print option in the recipe card below.
How to Make No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe
Step 1: Activate Your Yeast Mixture
Start by pouring your warm milk, warm water, sugar, and instant dry yeast into a large container. Stir gently so everything melts together and let it sit for a few minutes until it gets frothy. This is the sign your yeast is happily waking up, gearing up to give you that beautiful bread rise.
Step 2: Combine and Knead the Dough
Add your flour and salt to the yeast mixture, then mix well until it begins to come together. Now, roll up your sleeves and knead by hand until the dough is smooth and no longer sticky. This process is therapeutic and essential for a perfect texture that’s tender but resilient.
Step 3: Let the Dough Rise
Cover your dough with a clean cloth or plastic wrap and place it somewhere warm for about an hour. When it has doubled in size, it’s time to move on. This proofing step is crucial—it allows the yeast to create air pockets that make Bazlama light and fluffy.
Step 4: Shape and Rest Your Bread Circles
Divide the dough into six equal pieces and shape each one into a round ball. Cover them loosely with a plastic bag to keep them from drying out. Let them rest quietly for a little while; this gives the gluten a chance to relax, making rolling them out easier and the final bread more tender.
Step 5: Roll Out Your Bazlama
On a lightly floured surface, gently press each dough ball into a roughly 18 cm wide circle about 5 mm thick. Keep them even in thickness for consistent cooking. The softness of the dough will amaze you—it practically glides under your hands.
Step 6: Cook Your Bread on the Stove
Preheat a thick-bottomed pan over medium heat. Place one bread circle in the pan and bake until you see lots of bubbles form on the surface. Flip it over to cook the other side. When the bread puffs up like a balloon, reduce the heat to low to finish the cooking gently.
Step 7: Keep It Soft While Cooking
Cover the cooked bread with a clean kitchen cloth while continuing to cook the others to prevent drying out and maintain that perfect softness. A thick pan works wonders here—it holds heat evenly, giving you lovely rise and browning every time.
Step 8: Brush with Butter and Enjoy
Once cooked, brush your Bazlama with melted butter or olive oil for a shiny, flavorful finish. Garnish with chopped parsley if you like, and dig in while it’s still warm—there’s nothing quite like it fresh off the stove!
How to Serve No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe
Garnishes
Sprinkle freshly chopped parsley or a pinch of za’atar for a bright herbal note that complements the bread’s buttery flavor beautifully. A light brush of garlic butter also turns it into a sensational appetizer on the spot.
Side Dishes
This bread pairs delightfully with a variety of sides like creamy hummus, tangy yogurt dips, or vibrant tomato and cucumber salad. It’s also fantastic alongside stews or grilled meats, soaking up juices and adding a wonderful chew.
Creative Ways to Present
Try stacking a few pieces with herb-infused labneh and sliced roasted vegetables for a casual yet stunning mezze platter. Or use this Bazlama as a base for open-faced sandwiches topped with fresh tomatoes, olives, and feta for an effortless Mediterranean snack.
Make Ahead and Storage
Storing Leftovers
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container to keep it soft. It’s best enjoyed within 1-2 days for maximum freshness, but even then, a quick warm-up restores most of its charm.
Freezing
If you want to save some for later, freeze your Bazlama in a zip-top bag with parchment paper between each piece to prevent sticking. When freezing, they hold up nicely for up to 3 months without losing quality.
Reheating
To bring your frozen or leftover Bazlama back to life, reheat gently on a hot pan or in a dry skillet over medium heat for a minute or two per side. Avoid the microwave if you want to keep that lovely crisp exterior and soft interior balance.
FAQs
Can I use regular all-purpose flour for Bazlama?
Yes! While bread flour gives a chewier texture, all-purpose flour works perfectly well and will still deliver tender, fluffy results.
What if I don’t have instant dry yeast?
Active dry yeast can be used as a substitute—just dissolve it in your warm liquid first and give it extra time to activate before mixing your dough.
Can I add herbs or spices to the dough?
Absolutely! Adding ingredients like dried thyme, oregano, or za’atar into the dough can make your Bazlama even more flavorful and personalized.
Why does my bread not puff up like a balloon?
Make sure your pan is thick and well-heated, and the dough thickness is consistent. Also, reduce heat once it puffs to avoid burning while it finishes cooking.
Is this recipe suitable for beginners?
Definitely! This No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe is straightforward, requiring no fancy equipment or oven, making it perfect for beginners and bread lovers alike.
Final Thoughts
I hope this recipe inspires you to try making your own No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe at home. It’s a simple yet incredibly rewarding bread that fills your kitchen with warmth and enticing aromas. Once you taste its soft, pillowy texture and buttery crust, you’ll understand why this humble recipe deserves a spot in your regular cooking routine. Happy baking and even happier eating!
PrintNo-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe
This traditional Turkish bazlama bread is a soft, fluffy flatbread made with just three main ingredients and cooked entirely on the stovetop, eliminating the need for an oven. With its pillowy texture and mild flavor, it’s perfect for pairing with dips, spreads, or using as a sandwich wrap. The recipe involves a simple dough preparation, proofing, and pan-cooking method resulting in a delicious homemade bread within under two hours.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 flatbreads
- 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)
For Cooking and Serving
- 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 dissolve and activate the yeast.
- Make Dough: Add the flour and salt to the yeast mixture. Mix and then knead the dough by hand until it is no longer sticky and has a smooth surface.
- Proof Dough: Cover the dough and let it rise in a warm place until it doubles in size, about 1 hour.
- Divide Dough: 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.
- Shape the Bread: Using a rolling pin, press each dough ball into a round shape about 18 cm in diameter and 5 mm thick.
- Preheat Pan: Heat a thick pan over medium heat on the stove until hot.
- Cook First Side: Place the rolled dough on the hot pan. Cook until lots of bubbles form on the surface, signaling readiness to flip.
- Flip Bread: Turn the bread over to cook the other side. When the bread starts to puff up like a balloon, reduce the heat to low.
- Cover Bread: Cover the bread with a cloth to retain moisture and prevent drying while it finishes cooking.
- Repeat and Serve: Continue cooking remaining breads the same way. Brush each cooked bread with melted butter or olive oil and optionally sprinkle with chopped parsley before serving.
Notes
- Using a thick pan is preferable as it helps the bread rise better than a thin pan.
- Keep the heat at medium initially and lower it when the bread starts to puff for even cooking.
- Covering the bread while cooking prevents it from drying out and maintains softness.
- You can substitute the milk and water with all water for a dairy-free version but the texture might be slightly different.
- Brush the bread with butter or olive oil to enhance flavor and keep the surface moist.
