Why You’ll Love No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) Recipe
Bazlama is one of the easiest homemade breads you can make without turning on your oven. It requires basic ingredients, minimal equipment, and delivers bakery-style results right from your stovetop.
You’ll love how soft and airy the bread becomes as it puffs up in the pan. The dough is easy to handle, making it perfect even for beginners. It’s versatile enough to pair with savory dishes, grilled meats, cheeses, or even sweet spreads. Plus, the addition of milk gives it a rich, tender crumb that sets it apart from many other flatbreads.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
500 g bread flour or all-purpose flour (4 cups)
160 ml warm milk (⅔ cup)
160 ml warm water (⅔ 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
Directions
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Pour the warm milk, warm water, sugar, and yeast into a container. Mix well until combined.
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Add the flour and salt. Mix until a dough forms, then knead by hand until the dough is smooth and no longer sticky.
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Cover the dough and let it proof for about 1 hour, or until it doubles in size.
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Divide the dough into 6 equal pieces and shape them into smooth rounds. Cover with a plastic bag or cloth and let them rest briefly.
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Roll each piece into a round about 18 cm wide and approximately 5 mm thick.
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Heat a thick pan over medium heat.
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Place one dough round into the pan. Cook until bubbles form on the surface, then flip.
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When the bread puffs up like a balloon, reduce the heat to low and continue cooking until golden on both sides.
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Cover the cooked bread with a clean cloth to prevent it from drying out while you cook the remaining pieces.
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Brush with melted butter or olive oil and sprinkle with chopped parsley before serving.
Servings and timing
Servings: 3 (makes 6 flatbreads)
Prep time: 20 minutes
Proofing time: 1 hour
Cook time: 25 minutes
Total time: 1 hour 45 minutes
Variations
For a whole wheat version, substitute up to half of the all-purpose flour with whole wheat flour.
Add minced garlic or dried herbs such as oregano or thyme directly into the dough for extra flavor.
For a stuffed version, place cheese between two thinly rolled pieces of dough, seal the edges, and cook as directed.
You can also skip the parsley and brush the finished bread with garlic butter for a richer taste.
Storage/Reheating
Store leftover bazlama in an airtight container or sealed bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
To reheat, warm the bread in a dry skillet over low heat for a few minutes on each side. You can also microwave it for 15–20 seconds, covered with a damp paper towel to maintain softness.
Bazlama freezes well. Place parchment paper between each piece and store in a freezer-safe bag for up to 2 months. Thaw at room temperature and reheat before serving.
FAQs
Can I make this bread without milk?
Yes, you can replace the milk with an equal amount of warm water. The texture will be slightly less rich but still soft and delicious.
Why didn’t my bread puff up?
The pan may not have been hot enough, or the dough may not have proofed properly. Make sure the yeast is active and the pan is well heated before cooking.
Can I use active dry yeast instead of instant yeast?
Yes, but dissolve it in the warm liquid and let it sit for 5–10 minutes until foamy before mixing with the flour.
How do I know when to flip the bread?
Flip the bread when bubbles form across the surface and the bottom is golden brown.
Can I cook this on a grill?
Yes, you can cook bazlama on a grill over medium heat. Watch closely to prevent burning.
Is it necessary to use a thick pan?
Yes, a thick pan distributes heat more evenly and helps the bread rise properly without burning.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping and cooking.
Can I add fillings inside the dough?
Absolutely. Cheese, herbs, or even cooked spinach make excellent fillings.
How do I keep the bread soft?
Cover the cooked bread with a clean cloth immediately after cooking to trap moisture and maintain softness.
Can I double the recipe?
Yes, simply double all ingredients. Make sure to cook in batches and avoid overcrowding the pan.
Conclusion
No-oven Turkish Bazlama bread is proof that homemade bread doesn’t have to be complicated. With simple ingredients and a stovetop method, you can create soft, fluffy flatbreads that puff beautifully and taste incredible fresh from the pan. Whether served alongside savory dishes or enjoyed on its own with butter, this easy recipe is one you’ll return to again and again.
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