No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
No-oven Turkish Bazlama is a soft, fluffy, and slightly chewy stovetop flatbread made with simple pantry ingredients. This easy homemade bread puffs beautifully in the pan and is perfect for wraps, sandwiches, or dipping into your favorite spreads.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 flatbreads (3 servings)
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian
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 (for garnish)
Instructions
- In a large bowl, combine warm milk, warm water, sugar, and instant yeast. Mix well until dissolved.
- Add flour and salt to the liquid mixture. Mix until a dough forms.
- Knead the dough by hand for about 8–10 minutes until smooth and no longer sticky.
- Cover the dough and let it proof for about 1 hour, or until doubled in size.
- Divide the dough into 6 equal pieces and shape into smooth balls. Cover and let rest for 10 minutes.
- Roll each dough ball into a round about 18 cm wide and 5 mm thick.
- Heat a thick skillet or pan over medium heat.
- Place one rolled dough round into the hot pan. Cook until bubbles form on the surface, then flip.
- When the bread puffs up, reduce heat to low and cook until golden brown on both sides.
- Remove and cover with a clean kitchen cloth to keep soft. Repeat with remaining dough.
- Brush with melted butter or olive oil and sprinkle with chopped parsley before serving.
Notes
For a whole wheat version, substitute up to half of the flour with whole wheat flour.
You can replace milk with warm water for a dairy-free option.
Add minced garlic or dried herbs directly into the dough for extra flavor.
For stuffed bazlama, seal cheese or spinach between two thin dough rounds before cooking.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze with parchment paper between each flatbread for up to 2 months.
Reheat in a dry skillet or microwave covered with a damp towel to maintain softness.
Nutrition
- Serving Size: 2 flatbreads
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 12 mg
