No-Oven Turkish Bread with 3 Ingredients (Bazlama) Recipe
This traditional Turkish flatbread, Bazlama, is made with just three main ingredients and requires no oven. Soft, fluffy, and slightly chewy, Bazlama is cooked on a stovetop pan, making it a quick and easy homemade bread perfect for any meal or snack.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 pieces
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Dry Ingredients
- 500 g Bread flour or all-purpose flour (about 4 cups)
- 10 g Instant dry yeast (1.5 tbsp)
- 10 g Sugar (1 tbsp)
- 8 g Salt (0.8 tbsp)
Wet Ingredients
- 160 ml Warm milk (2/3 cup)
- 160 ml Warm water (2/3 cup)
- 20 g Melted unsalted butter or olive oil
Garnish
- Chopped parsley (optional)
Instructions
- Activate Yeast: Pour warm milk, warm water, sugar, and instant dry yeast into a container. Mix well and let it sit for a few minutes until the yeast bubbles and activates.
- Make Dough: Add flour and salt to the yeast mixture. Mix thoroughly and knead the dough by hand until it becomes smooth and no longer sticky on the surface.
- Proof Dough: Cover the dough and leave it to proof in a warm place until it doubles in size, approximately 1 hour.
- Divide and Shape: Once risen, divide the dough into six equal pieces. Shape each piece into a round ball and cover with a plastic bag to rest briefly.
- Roll Out: Using a rolling pin, press each ball into a round shape about 18 cm in diameter and 5 mm thick.
- Heat Pan: Preheat a thick pan over medium heat on the stovetop.
- Cook Bread: Place a round dough on the hot pan and cook on one side. When lots of bubbles form, flip it to the other side.
- Adjust Heat and Cover: When the bread starts popping like a balloon, reduce the heat to low. Cover the pan or bread with a cloth to keep moisture in and prevent drying out.
- Repeat: Continue cooking until both sides are golden brown and the bread is cooked through.
- Finish and Serve: Brush the cooked bread with melted butter or olive oil, sprinkle with chopped parsley if desired, and serve warm.
Notes
- Use a thick pan for best results, as thin pans prevent the bread from rising properly.
- Brushing the bread with butter or olive oil after cooking enhances flavor and keeps it soft.
- Keep the cooked bread covered with a cloth to retain moisture until serving.
- Warm liquids help activate yeast effectively for better proofing.
- This bread is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
