No-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.
