This No-Oven Turkish Bread With Only 3 Ingredients, also known as Bazlama, is soft, fluffy, and cooked entirely on the stovetop. It’s a traditional Turkish flatbread that’s perfect for beginners and ideal when you don’t want to turn on the oven.
Why You’ll Love This Recipe
- No oven required, just a pan
- Soft, pillowy texture with golden bubbles
- Budget-friendly pantry ingredients
- Perfect for breakfast, wraps, or dipping
- Naturally halal-friendly
No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
Traditional Turkish bazlama bread
Ingredients
Dough
- 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 1/2 tablespoons
- 10 g sugar 1 tablespoon
- 8 g salt about 1 teaspoon
Optional Topping
- 20 g melted unsalted butter or olive oil
- Chopped parsley
Instructions
- In a large bowl, combine warm milk, warm water, sugar, and yeast. Mix well and let rest for 5 minutes.
- Add flour and salt, then mix until a dough forms. Knead by hand until smooth and no longer sticky.
- Cover and let the dough rise until doubled in size, about 1 hour.
- Divide dough into 6 equal pieces and shape into balls. Cover and rest 10 minutes.
- Roll each piece into a round about 18 cm wide and 5 mm thick.
- Heat a thick pan over medium heat. Cook each bread until bubbles form, then flip.
- When the bread puffs like a balloon, lower heat and cook until golden.
- Keep cooked No-Oven Turkish Bread (Bazlama) covered with a cloth. Brush with butter or olive oil before serving.
Notes
- Serve warm with honey, cheese, or olive oil
Ingredients
Dough
- 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 1/2 tablespoons)
- 10 g sugar (1 tablespoon)
- 8 g salt (about 1 teaspoon)
Optional Topping
- 20 g melted unsalted butter or olive oil
- Chopped parsley
Instructions
- In a large bowl, combine warm milk, warm water, sugar, and yeast. Mix well and let rest for 5 minutes.
- Add flour and salt, then mix until a dough forms. Knead by hand until smooth and no longer sticky.
- Cover and let the dough rise until doubled in size, about 1 hour.
- Divide dough into 6 equal pieces and shape into balls. Cover and rest 10 minutes.
- Roll each piece into a round about 18 cm wide and 5 mm thick.
- Heat a thick pan over medium heat. Cook each bread until bubbles form, then flip.
- When the bread puffs like a balloon, lower heat and cook until golden.
- Keep cooked No-Oven Turkish Bread (Bazlama) covered with a cloth. Brush with butter or olive oil before serving.
Tips & Tricks
- Use a thick-bottom pan for best puffing
- Do not over-flour during rolling
- Lower heat once the bread balloons to avoid burning
- Covering the bread keeps it soft and moist
Details
- Prep Time: 15 minutes
- Proof Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 breads
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
- Difficulty: Easy
- Dietary Notes: Halal, vegetarian
Notes
- Serve warm with honey, cheese, or olive oil
- Can be sliced and used as sandwich bread
- Parsley topping is optional but adds freshness
Nutrition (Approximate, per bread)
- Calories: 230
- Protein: 7g
- Carbohydrates: 42g
- Fat: 4g
FAQ
Is Bazlama the same as pita bread?
No, bazlama is thicker and softer than pita.
Can I use only water instead of milk?
Yes, but milk gives a softer crumb.
Can I make this without yeast?
Yeast is essential for the fluffy texture.
Why didn’t my bread puff?
Heat may be too low or pan too thin.
Can I double the recipe?
Yes, it scales very well.
Storage
- Room Temperature: Up to 1 day wrapped
- Refrigerator: Up to 3 days
- Freezer: Up to 2 months
- Reheating: Warm on a pan or microwave briefly
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Conclusion
This No-Oven Turkish Bread With Only 3 Ingredients is a must-try if you love soft, homemade bread without the hassle of baking. Simple, traditional, and incredibly satisfying, bazlama is perfect for everyday meals.