No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) Recipe
This No-Oven Turkish Bread (Bazlama) is a simple, delicious flatbread made with only a few basic ingredients. Soft, pillowy, and lightly browned, this bread is cooked on the stovetop, making it easy to prepare without an oven. Perfect for dipping, sandwiches, or enjoyed fresh from the pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 medium-sized breads 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
Scale
Dough 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: Pour warm milk and warm water into a large bowl. Stir in sugar and sprinkle instant yeast on top. Mix well 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 spoon or your hands until a shaggy dough forms. Knead on a lightly floured surface for 8 to 10 minutes until the dough is smooth, elastic, and no longer sticky.
- Proof the Dough: Cover the bowl with plastic wrap or a clean towel. Place in a warm spot and allow the dough to rise for about 1 hour or until it doubles in size.
- Divide and Shape: Turn the dough onto a work surface and divide it into 6 equal portions. Shape each portion into a ball and cover loosely to prevent drying. Roll each ball into a round approximately 18 cm in diameter and 5 mm thick, embracing the rustic, imperfect look.
- Cook on the Stovetop: Heat a thick-bottomed pan (preferably cast iron) over medium heat. Place one dough round in the pan. Cook until bubbles form and the underside is golden and bubbled, then flip. When the bread puffs up like a balloon, reduce heat to cook through without burning. Repeat with remaining dough rounds. Keep cooked breads warm stacked under a clean towel.
- Brush, Finish, and Enjoy: While still hot, brush the breads with melted butter or a drizzle of olive oil for shine and richness. Sprinkle with chopped parsley for freshness and color. Serve warm and enjoy immediately.
Notes
- Use bread flour for a slightly springier texture or all-purpose flour as a fine alternative.
- Ensure liquids are warm but not hot to properly activate yeast without killing it.
- Adjust heat to medium-low when bread puffs to avoid burning while cooking through.
- Store leftovers wrapped in a cloth to maintain softness; reheat gently on the stovetop.
- Optional butter or oil brushing adds richness but can be omitted for a lighter version.
Keywords: No-oven Turkish bread, Bazlama, flatbread, easy bread recipe, stovetop bread, Turkish flatbread, simple bread dough
