If you’ve ever dreamed of biting into warm, fluffy bread fresh from your stove without needing an oven, then this No-Oven Turkish Bread (Bazlama) with 3 Ingredients Recipe is about to become your new kitchen favorite. This delightful flatbread, soft and pillowy with a subtle tang from the yeast, is incredibly simple to make yet delivers flavors and textures that feel like a cozy hug. Whether it’s your breakfast, a snack, or a side to any meal, this bazlama brings a charming homemade touch with minimal fuss and maximum satisfaction.
Ingredients You’ll Need
Ingredients You’ll Need
This No-Oven Turkish Bread (Bazlama) with 3 Ingredients Recipe relies on a handful of essentials that work together beautifully to create bread that is soft, airy, and perfectly golden. Each ingredient plays a pivotal role, from the flour providing structure to the warm liquids activating the yeast, summoning a lovely rise and delightful chew.
- Bread flour or all-purpose flour (500 g / 4 cups): The foundation of the bread, bread flour offers the perfect gluten content for chewy, stretchy dough.
- Warm milk (160 ml / 2/3 cup): Adds creaminess and tenderness to the crumb while activating the yeast gently.
- Warm water (160 ml / 2/3 cup): Helps hydrate the flour and keeps the dough soft and pliable.
- Instant dry yeast (10 g / 1.5 tbsp): The magic ingredient that makes the dough rise and develop those signature bubbles.
- Sugar (10 g / 1 tbsp): Feeds the yeast and gives the bread a subtle sweetness.
- Salt (8 g / 0.8 tbsp): Balances flavors and enhances the depth of the bread.
- Melted unsalted butter or olive oil (20 g): Brushed on at the end for richness and a beautiful finish.
- Chopped parsley: Optional garnish that adds a fresh, herbaceous note to your 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 Ingredients Recipe
Step 1: Activate the Yeast
Begin by combining the warm milk, warm water, sugar, and instant dry yeast in a bowl. Stir them gently to dissolve the sugar and wake up the yeast. You’ll notice the mixture becoming frothy if the yeast is active—this is a great sign that your bread will fluff up nicely.
Step 2: Mix and Knead the Dough
Add the flour and salt to the yeast mixture and stir until it starts to come together. Now it’s time to get hands-on—knead the dough by hand until it’s smooth and no longer sticky. This kneading process is crucial as it develops the gluten to give bazlama its signature chewy texture.
Step 3: Let the Dough Rise
Cover your dough and set it aside in a warm place. Be patient and let it proof until it doubles in size, about 1 hour. This resting period allows the yeast to ferment, creating air pockets that make the bread soft and airy.
Step 4: Shape the Dough
Once risen, divide your dough into six equal pieces. Roll each piece into a round shape about 18 cm (7 inches) wide and 5 mm thick. Cover the rounds with a plastic bag to keep them from drying out while you prepare the pan.
Step 5: Cook the Bazlama on the Stove
Heat a thick pan on your stove over medium heat. Place one round into the pan and wait for bubbles to form on the surface before flipping. When the bread puffs and begins to resemble a balloon, turn the heat to low and cover the bread with a cloth to lock in moisture, allowing it to finish cooking gently and remain soft.
Step 6: Finish and Brush with Butter or Olive Oil
Remove your bread from the pan and immediately brush with melted butter or olive oil. This step adds a subtle richness and gives the crust a beautiful sheen that invites you to tear right into it.
How to Serve No-Oven Turkish Bread (Bazlama) with 3 Ingredients Recipe
Garnishes
Fresh chopped parsley sprinkled over the warm bread adds a pop of color and a bright herbal note that pairs beautifully with the buttery crust. You can also brush extra olive oil infused with garlic or chili flakes for a lively twist.
Side Dishes
This flatbread is a dream partner for dips like hummus, baba ganoush, or a tangy yogurt sauce. It also complements hearty stews, grilled meats, or vegetable dishes, soaking up flavors and turning every bite into a memorable experience.
Creative Ways to Present
Try stacking your bazlama with layers of fresh cheese, tomatoes, and herbs for a simple sandwich. Or cut into wedges for a beautiful bread basket at your next brunch or dinner party—everyone will love tearing it apart fresh from the pan.
Make Ahead and Storage
Storing Leftovers
Keep your leftover bread wrapped tightly in foil or an airtight container at room temperature. It should stay soft and enjoyable for up to two days—perfect for quick snacks or impromptu meals.
Freezing
If you want to save your No-Oven Turkish Bread (Bazlama) with 3 Ingredients Recipe for longer, freezing is an ideal option. Wrap each piece individually in plastic wrap and then place in a freezer bag. When you’re ready, thaw at room temperature for an hour or so before reheating.
Reheating
Warm your bazlama on a hot skillet for a few minutes on each side or briefly in a toaster oven. This brings back the fresh-baked texture and makes it taste as if it just came off the stove.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose flour works just fine and will yield a slightly softer bread, but bread flour’s higher protein content gives bazlama that ideal chewy texture.
Do I need to proof the yeast separately?
With instant dry yeast, you can mix it directly into the liquids with sugar to activate it, but ensuring the liquid is warm (not hot) helps it bloom and rise faster.
Why is my bazlama not puffing up during cooking?
This usually happens if the pan isn’t hot enough or if the dough wasn’t kneaded sufficiently to develop gluten. Make sure the pan is preheated well and don’t rush the kneading process.
Can I add herbs or spices to the dough?
Definitely! Adding finely chopped herbs like rosemary or spices like cumin to the dough before kneading can add wonderful dimension to your bazlama.
Is it okay to use olive oil instead of melted butter?
Yes, olive oil works beautifully and adds a lovely Mediterranean flavor while keeping the bread moist and tender.
Final Thoughts
I can’t wait for you to try this No-Oven Turkish Bread (Bazlama) with 3 Ingredients Recipe because it truly transforms simple pantry staples into something extraordinary. It’s easy, quick, and ridiculously satisfying — perfect for anyone craving homemade bread that doesn’t need an oven. Happy cooking and savor every fluffy, warm bite!
PrintNo-Oven Turkish Bread (Bazlama) with 3 Ingredients Recipe
No-Oven Turkish Bread (Bazlama) is a soft, fluffy flatbread made with only three main ingredients and cooked on the stovetop. This traditional Turkish bread is quick to prepare, requires no oven, and is perfect for serving warm with butter, olive oil, or your favorite toppings. The dough is naturally leavened, proofed, and then pan-cooked to achieve a slightly puffed, golden crust with a tender interior.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
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 for brushing
- Chopped parsley for garnish (optional)
Instructions
- Activate Yeast: Pour warm milk, warm water, sugar, and instant dry yeast into a container. Mix well and let it sit for a few minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add the bread flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead by hand on a floured surface until the dough is smooth and no longer sticky, approximately 8-10 minutes.
- Proof Dough: Place the dough in a lightly greased bowl, cover it with a clean cloth or plastic wrap, and let it proof at room temperature until doubled in size, about 1 hour.
- Divide Dough: Once risen, turn the dough out onto a work surface and divide it into 6 equal pieces. Shape each piece into a round ball and cover them with a plastic bag or cloth to prevent drying.
- Roll Out: Using a rolling pin, press each dough ball into a flat round about 18 cm (7 inches) in diameter and 5 mm (0.2 inches) thick.
- Preheat Pan: Heat a thick-bottomed pan or skillet over medium heat on the stove. A thicker pan helps the bread rise better without burning.
- Cook Bread: Place one rolled dough round into the hot pan. Cook on one side until bubbles form and the bread begins to puff, then flip to the other side.
- Adjust Heat & Cover: When the bread puffs up like a balloon, reduce the heat to low. Cover the bread with a cloth to keep moisture in and prevent drying while cooking through.
- Repeat: Continue cooking until both sides are golden brown and the bread is fully cooked inside. Repeat the process with the remaining dough pieces.
- Finish and Serve: Brush each warm bazlama with melted butter or olive oil. Optionally, sprinkle with chopped parsley. Serve immediately and enjoy!
Notes
- Use a thick-bottomed pan for even cooking and better rise; a thin pan won’t allow the bread to puff properly.
- Keep the bread covered with a cloth while cooking to retain moisture and softness.
- The bread is best enjoyed fresh and warm but can be stored in an airtight container and reheated on the stovetop later.
- You can substitute milk with water or use all water for a dairy-free version, though flavor and softness may be affected.
- Optional toppings like za’atar spice or nigella seeds can be added before cooking for extra flavor.
