No-Oven Turkish Bread (Bazlama) with Just 3 Ingredients Recipe
No-Oven Turkish Bread (Bazlama) is a simple, rustic flatbread made with just a few basic ingredients, cooked on the stovetop for a soft, pillowy texture and golden crust. This easy recipe captures the essence of traditional Anatolian bread without needing an oven, making it accessible for home cooks seeking fresh, warm bread perfect for wrapping, dipping, or eating plain.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 flatbreads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 500g (4 cups) bread flour or all-purpose flour
- 160ml (2/3 cup) warm milk
- 160ml (2/3 cup) warm water
- 10g (1.5 tbsp) instant dry yeast
- 10g (1 tbsp) sugar
- 8g (0.8 tbsp) salt
Optional Toppings
- 20g melted unsalted butter or olive oil (for brushing)
- Chopped parsley (for garnish)
Instructions
- Bloom the Yeast: Combine warm milk and warm water in a large bowl. Stir in sugar and sprinkle instant dry yeast on top. Mix gently and let sit for a few minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix and Knead the Dough: Add flour and salt to the yeast mixture. Stir with a sturdy spoon or use your hands until a shaggy dough forms. Knead for 8 to 10 minutes on a lightly floured surface until the dough is smooth, elastic, and no longer sticky to fingers.
- Proof the Dough: Cover the bowl with a plastic wrap or clean towel. Set it in a warm location and let the dough rise for about 1 hour, or until doubled in size and fluffy.
- Divide and Shape: Turn the dough onto a work surface. Cut into 6 equal portions using a bench scraper or knife. Roll each piece into a ball and cover loosely to prevent drying. Roll each ball into a flat round shape about 18 cm (7 inches) wide and 5 mm (0.2 inches) thick.
- Cook on the Stovetop: Heat a thick-bottomed pan or cast iron skillet over medium heat. Place one dough round into the pan and cook until bubbles form and the underside is golden and bubbly, then flip it. When the bread puffs up like a balloon, reduce the heat to cook through without burning. Repeat with remaining rounds and keep cooked bread wrapped in a clean towel to stay warm and soft.
- Brush, Finish, and Enjoy: Optionally brush the hot bread with melted butter or olive oil for a glossy finish. Sprinkle with chopped parsley for freshness and color. Serve warm and enjoy tearing or stuffing the bread.
Notes
- Use bread flour for a springier texture, though all-purpose flour works well too.
- Make sure liquids are warm, not hot, to activate yeast without killing it.
- Kneading properly is key to developing gluten for chewiness.
- Keep the dough covered to avoid drying during proofing and shaping.
- A thick-bottomed pan like cast iron ensures even cooking without burning.
- If the bread isn’t puffing up, lower the heat and cook longer to encourage steam pockets.
- Optional butter or oil brushing enhances flavor and appearance but can be omitted for a lighter bread.
Keywords: Bazlama, Turkish bread, no oven bread, stovetop flatbread, simple bread recipe, Anatolian bread, homemade bread
