No-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.
