Name: No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Turkish
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; 20g melted unsalted butter or olive oil (for brushing); Chopped parsley (for garnish)

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Introduction

Bazlama is a soft, pillowy Turkish flatbread traditionally cooked without an oven, using just a few simple ingredients. This no-oven recipe captures its tender crumb and beautiful golden crust, perfect for a quick homemade bread experience.

A close-up view of a stack of four thick flatbreads placed on a white plate, each flatbread showing a soft, fluffy texture with golden brown spots where it was cooked. The top flatbread is brushed with melted butter, creating a shiny, slightly oily surface, and sprinkled with finely chopped green herbs and a light dusting of reddish spice, adding color contrast. The edges of each flatbread are uneven and slightly raised, emphasizing their homemade look. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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
20g melted unsalted butter or olive oil (optional, for brushing)
Chopped parsley (optional, for garnish)

Instructions

Step 1: Pour warm milk and warm water into a large bowl, then stir in the sugar and sprinkle the yeast over the liquid. Mix gently and let it sit for a few minutes until the mixture becomes frothy.
Step 2: Add the flour and salt to the yeast mixture. Stir together until a shaggy dough forms, then knead on a floured surface or in the bowl for 8 to 10 minutes until the dough is smooth and elastic.
Step 3: Cover the bowl with a towel or plastic wrap and place in a warm spot. Let the dough rise for about 1 hour, until it has doubled in size.
Step 4: Turn the dough out and divide it into 6 equal pieces. Shape each into a ball, cover loosely to prevent drying, then roll each ball into a round about 18cm (7 inches) wide and 5mm (1/5 inch) thick.
Step 5: Heat a heavy-bottomed pan over medium heat. Place one dough round into the hot pan and cook until bubbles form and the underside is golden. Flip the bread, and when it puffs up, reduce the heat to cook through without burning. Repeat for all pieces.
Step 6: Optionally brush the hot bread with melted butter or olive oil and sprinkle with chopped parsley. Serve warm and enjoy your fresh homemade bazlama!

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
Make sure the milk and water are warm, not hot, to properly activate the yeast without killing it.
If you prefer, replace the melted butter with olive oil for a slightly different flavor.
Serve bazlama with dips like hummus or tzatziki for a delicious snack or side.

Storage

Store cooled bazlama in an airtight container or sealed plastic bag at room temperature for up to 2 days. To refresh, warm the bread briefly in a hot pan or microwave before serving. For longer storage, freeze the bread wrapped in foil or plastic wrap for up to 1 month and thaw at room temperature.

How to Serve

A close-up view of a stack of five flatbreads on a white plate, each bread soft and lightly browned with uneven round shapes; the top flatbread is brushed with melted butter, sprinkled with finely chopped green herbs and a light dusting of red spices, showing a shiny, slightly bubbly texture with golden toasted spots; the flatbreads underneath are pale with subtle golden patches and a tender look, all resting on a white marbled surface; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to dissolve active dry yeast in the warm water first and let it proof for about 5-10 minutes until frothy before mixing into the flour.

Why does my bazlama not puff up like a balloon?

If your bread doesn’t puff, it may be due to under-proofed dough, too high heat causing quick browning, or the dough being rolled too thick or too thin. Make sure to let the dough rise fully and cook over medium heat, flipping once bubbles appear.