Name: No-Oven Turkish Bread (Bazlama) with 3 Simple Ingredients Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: Turkish
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); 20 g Melted unsalted butter or olive oil; Chopped parsley (optional); Additional melted butter or olive oil for brushing

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Introduction

Bazlama is a soft, pillowy Turkish flatbread traditionally cooked without an oven, making it perfect for any kitchen. With just a few simple ingredients and no special equipment, you can enjoy warm, fresh bread ready in under two hours.

A close-up of a soft, folded flatbread with a light golden-brown surface showing slight charred spots. The flatbread is thin and slightly puffed, with small green herb pieces and a sprinkle of seasoning spread unevenly on top. A woman's hand gently holds one side of the flatbread, lifting it slightly to reveal its texture and freshness. The background is softly blurred with a white marbled texture beneath the flatbread for a clean look. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: In a container, combine the warm milk, warm water, sugar, and instant dry yeast. Stir well until the sugar dissolves and the yeast is activated.
Step 2: Add the flour and salt to the liquid mixture. Mix thoroughly, then knead the dough by hand until it is smooth and no longer sticky.
Step 3: Cover the dough and let it proof in a warm place until it doubles in size, approximately 1 hour.
Step 4: Divide the risen dough into 6 equal pieces and shape each portion into a round ball. Cover them with a plastic bag to prevent drying.
Step 5: Using a rolling pin, press each ball into a round flatbread about 18 cm in diameter and 5 mm thick.
Step 6: Heat a thick-bottomed pan over medium heat on the stove. Avoid thin pans as they don’t allow the bread to rise properly.
Step 7: Cook each bread in the hot pan, flipping when lots of bubbles appear on the surface. The bread should start to puff up like a balloon.
Step 8: Once puffed, reduce the heat to low and cover the bread with a cloth to keep it moist while it finishes cooking.
Step 9: After both sides are cooked and the bread has risen, remove from the pan and brush lightly with melted butter or olive oil.
Step 10: Optionally, sprinkle with chopped parsley before serving. Enjoy your warm bazlama fresh from the pan!

Tips & Variations

Using a thick pan helps the bread rise and cook evenly. A cast-iron skillet works well.
For a richer flavor, substitute some of the water with yogurt or add herbs directly into the dough.
Serve with cheese, olives, or use as a wrap for various fillings.
Keep the dough covered with a damp cloth during resting to prevent drying out.

Storage

Bazlama is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. To reheat, warm it in a dry skillet over low heat for a few minutes or briefly microwave wrapped in a damp paper towel to restore softness.

How to Serve

A stack of six soft, round flatbreads is placed on a white plate on a white marbled surface. Each flatbread is light beige with golden brown spots and slightly puffed areas. The top flatbread is brushed with oil, sprinkled with chopped green herbs and red chili flakes, adding small green and red color specks. A woman's hand is lifting the edge of the top flatbread, revealing its soft, slightly bumpy texture. The overall look is warm and fresh. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works fine for bazlama. Bread flour will give a slightly chewier texture, but both produce excellent results.

Do I need to proof the yeast before mixing the dough?

Since instant dry yeast is used here, it can be mixed directly with the liquids and sugar. Just make sure the liquids are warm (not hot) to activate the yeast effectively.