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No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe

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  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 pieces 1x
  • Category: Bread
  • Method: Stovetop
  • Cuisine: Turkish

Description

This traditional Turkish Bazlama is a soft, fluffy flatbread made with just three main ingredients and cooked on a stovetop, requiring no oven. Perfect for serving alongside dips, soups, or as a sandwich base, this recipe yields a delicious homemade bread with a tender crumb and subtle buttery flavor.

Ingredients

Units Scale

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

  1. Activate Yeast: Pour the warm milk, warm water, sugar, and instant dry yeast into a container. Stir well to mix and let it sit for a few minutes until the yeast starts to foam, indicating it is active.
  2. Make Dough: Add the flour and salt to the yeast mixture. Mix thoroughly, then knead the dough by hand until it becomes smooth and is no longer sticky. This usually takes about 8-10 minutes.
  3. First Proof: Cover the dough with a clean towel or plastic wrap and let it proof in a warm place until it doubles in size, which will take approximately 1 hour.
  4. Portion Dough: Once risen, divide the dough into 6 equal pieces. Shape each piece into a round ball and cover them with a plastic bag to prevent drying out.
  5. Shape Bread: Roll each dough ball on a floured surface into a round flatbread about 18 cm (7 inches) in diameter and 5 mm thick.
  6. Heat Pan: Heat a thick-bottomed pan or skillet over medium heat on the stove. A thicker pan is preferred to help the bread rise properly.
  7. Cook One Side: Place one flattened dough round into the heated pan. Cook until bubbles form on the surface, indicating the bread is cooking through, then flip it carefully.
  8. Cook Other Side & Adjust Heat: Cook the other side until it puffs up and sounds hollow like a balloon. Once puffed, reduce the heat to low to allow the inside to cook without burning the exterior.
  9. Cover Bread: Cover the bread with a cloth while cooking to keep the surface moist and prevent drying out.
  10. Finish and Serve: Once cooked through, brush the bread lightly with melted butter or olive oil. Garnish with chopped parsley if desired. Serve warm and enjoy.

Notes

  • Use a thick pan or skillet for better heat retention and to help the bread puff up.
  • Make sure the milk and water mixture is warm, not hot, to properly activate the yeast.
  • If the bread is not puffing, try reducing the thickness of the dough slightly or adjusting the heat.
  • You can customize by adding herbs like parsley or za’atar into the dough for extra flavor.
  • Store leftovers wrapped in a cloth or plastic and reheat on a pan to keep the texture soft.

Find it online: https://yumrecipesfood.com/no-oven-turkish-bread-bazlama-with-3-simple-ingredients-recipe/