No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)

Bazlama is a traditional Turkish flatbread cherished for its soft texture, mild flavor, and simplicity. Unlike many breads that require long fermentation or complicated methods, Bazlama can be made with just a few staple ingredients and best of all without the need for an oven. This makes it perfect for home cooks who want fresh, homemade bread but don’t have access to a conventional oven or want a quick bread fix.

Bazlama is traditionally cooked on a griddle or skillet, making it soft and fluffy with just a little golden crust. It pairs beautifully with savory dishes, dips, cheeses, or can be enjoyed on its own with butter and herbs. This recipe produces six perfect, round flatbreads, about 18cm each, perfect for sandwiches or scooping up your favorite mezes.

Ingredients

Dough (makes 6 pieces, 18 cm each):

• 500 g bread flour or all-purpose flour (about 4 cups)
• 160 ml warm milk (2/3 cup)
• 160 ml warm water (2/3 cup)
• 10 g instant dry yeast (1.5 tablespoons)
• 10 g sugar (1 tablespoon)
• 8 g salt (0.8 tablespoon)

Optional Topping:

• 20 g melted unsalted butter (or olive oil)
• Chopped parsley

Step-by-Step Preparation

Step 1: Activate the Yeast

In a small bowl, combine the warm water, warm milk, sugar, and instant dry yeast. Stir gently and let it sit for about 5-10 minutes until frothy. This indicates the yeast is active and ready.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center, then pour in the activated yeast mixture. Stir with a wooden spoon or your hand until the dough begins to come together.

Step 3: Knead the Dough

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until smooth and elastic. The dough should be soft but not sticky; add a little extra flour if necessary.

Step 4: First Rise

Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1-1.5 hours or until doubled in size.

Step 5: Divide and Shape

Once risen, punch down the dough gently to release air. Divide it into 6 equal portions. Roll each piece into a ball, then flatten gently into discs about 18cm (7 inches) in diameter and roughly 1 cm thick.

Step 6: Second Rise

Place the discs on a lightly floured surface or tray, cover again, and allow to rise for another 20-30 minutes. This gives the bread a lovely soft texture.

Step 7: Cook the Bazlama

Heat a heavy-bottomed skillet or non-stick pan over medium heat. Once hot, cook each bread disc for about 2-3 minutes on the first side, until bubbles form and the bottom is golden brown. Flip and cook the other side for another 2-3 minutes. Both sides should have golden spots, and the bread should puff slightly.

Step 8: Add Optional Topping

Brush the hot bread with melted butter or olive oil and sprinkle chopped parsley on top for a fresh finish.

Tips for Perfect No-Oven Bazlama

• Use warm liquids: The water and milk should be warm, not hot—about 38-43°C (100-110°F) to activate yeast without killing it.
• Knead well: Proper kneading develops gluten, which creates the soft, chewy texture of Bazlama.
• Rest well: Both rises are important for lightness and flavor. Don’t rush!
• Cook over medium heat: Too high heat will burn the bread; too low won’t cook it through.
• Use a heavy pan: A cast iron or thick-bottomed skillet helps distribute heat evenly and creates the ideal crust.

Variations

• Herb-Infused: Add chopped fresh herbs like dill, mint, or thyme into the dough before the first rise.
• Stuffed Bazlama: Before cooking, fill with cheese, spinach, or spiced ground meat, then fold and seal edges. Cook similarly.
• Whole Wheat Version: Substitute half or all the bread flour with whole wheat flour for a nuttier flavor and denser texture.
• Sesame or Nigella Seeds: Sprinkle seeds on the top before cooking for extra crunch and aroma.
• Garlic Butter Brush: For extra flavor, brush with garlic-infused butter instead of plain butter.

Serving Suggestions

Bazlama is incredibly versatile. Here are some ways to enjoy it:

• With dips: Serve with hummus, baba ganoush, or tzatziki.
• As a sandwich bread: Fill with grilled meats, fresh veggies, and sauces.
• Breakfast: Spread with butter and honey or jam.
• Accompaniment: Perfect with stews, grilled meats, or vegetable dishes for soaking up sauces.
• Pizza base: Use Bazlama as a quick flatbread pizza base topped with your favorite ingredients.

Storage and Reheating

• Storage: Store cooled bread in an airtight container or wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, freeze individually wrapped.
• Reheating: Warm on a skillet or in a pan over low heat until soft and warm again. Avoid microwaving as it can toughen the bread.

Frequently Asked Questions (FAQs)

Q: Can I make Bazlama without yeast?
A: Yeast is essential for the characteristic rise and soft texture. However, you could try a quick flatbread without yeast, but it won’t have the same fluffiness.

Q: Can I replace milk with water only?
A: Yes, but milk adds tenderness and flavor. Using all water results in a slightly chewier bread.

Q: How thick should the bread be before cooking?
A: Around 1 cm (about ½ inch) thick is ideal for soft, fluffy Bazlama.

Q: What if my dough is sticky?
A: Add flour gradually during kneading until the dough is soft but not sticky.

Q: Can I use a regular frying pan?
A: Yes, but non-stick or cast iron pans work best for even cooking and browning.

Conclusion

Making authentic Turkish Bazlama bread at home has never been easier—even without an oven. With just a handful of simple ingredients and a skillet, you can enjoy warm, soft, and flavorful flatbreads that complement a variety of dishes or stand on their own as a delicious snack. This recipe is approachable for beginners and rewarding for bread lovers, bringing a slice of Turkey’s culinary heritage into your kitchen.

Whether you’re serving it with dips, as a sandwich wrap, or alongside a hearty stew, Bazlama is sure to impress with its tender crumb and subtle richness. Try making this no-oven Turkish bread today and discover the joy of fresh homemade bread cooked right on your stovetop.

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