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

No-Oven Turkish Bread, also known as Bazlama, is a soft and pillowy flatbread that’s incredibly easy to make with just a few ingredients—no oven required! The bread puffs up like a balloon on the stovetop, creating a hollow center that makes it perfect for stuffing, wrapping, or dipping. Whether you’re pairing it with curries, grilled meats, or using it as a wrap for shawarma, this simple bread brings authentic Middle Eastern comfort straight to your kitchen.

Why You’ll Love This Recipe

This stovetop Turkish bread is the perfect quick and satisfying alternative to traditional baked breads. It’s soft, chewy, and wonderfully versatile—great for sandwiches, wraps, or serving alongside saucy dishes. Made with just three base ingredients, it requires no oven, no mixer, and minimal prep. It’s freezer-friendly, fun to make, and yields impressively fluffy results even for beginner bakers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dough (for 6 pieces, 18 cm each):

• Bread flour or all-purpose flour

• Warm milk

• Warm water

• Instant dry yeast

• Sugar

• Salt

Optional Topping:

• Melted unsalted butter or olive oil

• Chopped parsley

Directions

1. Activate the Yeast
   In a large mixing bowl, combine warm milk, warm water, sugar, and yeast. Stir well and let it sit for a few minutes until bubbly.

2. Make the Dough
   Add flour and salt to the mixture. Knead by hand until the dough is smooth and no longer sticky. This may take about 10–15 minutes.

3. Let It Rise
   Cover the dough and let it proof in a warm place for about 1 hour or until doubled in size.

4. Shape the Dough
   Divide the dough into 6 equal pieces. Shape each piece into a round ball, then roll them out to circles about 18 cm in diameter and 5 mm thick. Cover with plastic wrap to prevent drying.

5. Cook on the Stovetop
   Preheat a thick-bottomed pan over medium heat. Cook each dough round for a few minutes until bubbles form, then flip. When the bread begins to puff and balloon, lower the heat to avoid burning and cook evenly.

6. Finish and Serve
   Cover cooked bread with a cloth to keep warm and soft. Brush with melted butter or olive oil and sprinkle with chopped parsley if desired.

Servings and timing

• Servings: 6 flatbreads

• Prep time: 1 hour 30 minutes (includes rising)

• Cook time: 15 minutes

• Total time: 1 hour 45 minutes

Variations

• Garlic Butter: Add minced garlic to melted butter for a more flavorful topping.

• Herb-Infused: Mix dry herbs like thyme, oregano, or rosemary into the dough.

• Spicy Version: Sprinkle chili flakes on the butter-brushed surface for a touch of heat.

• Stuffed Flatbread: Before cooking, fill with cheese or sautéed onions for a stuffed version.

• Mini Breads: Make smaller rounds for personal servings or appetizer-sized portions.

Storage/Reheating

• Storage: Store cooled bread in an airtight container at room temperature for up to 2 days.

• Freezing: Freeze in a sealed bag with parchment between each piece for up to 2 months.

• Reheating: Warm in a dry skillet over low heat or microwave wrapped in a damp paper towel for 20–30 seconds.

FAQs

What makes this bread puff up?

The yeast causes the dough to rise, and the high heat on the pan creates steam inside the dough, puffing it up into a balloon-like pocket.

Can I use whole wheat flour?

Yes, you can substitute half or all of the all-purpose flour with whole wheat flour, but expect a slightly denser texture.

Why didn’t my bread puff?

This can happen if the pan isn’t hot enough or if the dough wasn’t rolled evenly. Use a thicker pan and ensure the dough is thin and uniformly shaped.

Do I need to use milk?

Milk adds softness, but you can replace it with more warm water if needed for a dairy-free version.

Can I use active dry yeast instead?

Yes, just be sure to proof the active dry yeast in warm water and sugar first before mixing with the flour.

Is it okay to skip the butter topping?

Absolutely. The bread is delicious on its own but brushing with butter or olive oil enhances flavor and helps keep it soft.

Can I make the dough ahead of time?

Yes. Let the dough rise, then refrigerate it for up to 24 hours. Let it come to room temperature before shaping and cooking.

What pan should I use?

A thick cast iron skillet or heavy-bottomed nonstick pan works best. Avoid thin pans as they may burn the bread without puffing.

Can I cook these in the oven?

While traditionally made on the stovetop, you can bake them at 475°F (245°C) on a hot pizza stone or baking sheet for 5–7 minutes.

What can I serve this bread with?

Use it to wrap grilled meats, dip into hummus or curries, or enjoy with dishes like butter chicken, shawarma, or Thai satay.

Conclusion

No-Oven Turkish Bread (Bazlama) is an easy, versatile flatbread that delivers incredible texture and flavor with minimal effort. Whether you’re scooping up curry, wrapping up grilled meats, or enjoying it warm with butter, this stovetop bread will become a reliable go-to in your kitchen. Soft, fluffy, and freezer-friendly, it’s proof that homemade bread doesn’t have to be complicated to be amazing.

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