No-Oven Turkish Bread with Only 3 Ingredients Recipe
Introduction
No-Oven Turkish Bread, known as Bazlama, is a soft and flavorful flatbread made with just a few simple ingredients. This easy recipe requires no oven and results in a pillowy bread perfect for any meal. Once you try it, you’ll want to make it again and again.
Ingredients
- 500g (4 cups) bread flour or all-purpose flour
- 160ml (2/3 cup) warm milk
- 160ml (2/3 cup) warm water
- 10g (1.5 tbsp) instant dry yeast
- 10g (1 tbsp) sugar
- 8g (0.8 tbsp) salt
- 20g melted unsalted butter or olive oil (optional, for brushing)
- Chopped parsley (optional, for garnish)
Instructions
- Step 1: Pour the warm milk and warm water into a large mixing bowl. Stir in the sugar and sprinkle the instant yeast on top. Mix well and set aside until the mixture becomes frothy, about 5 minutes.
- Step 2: Add the flour and salt to the yeast mixture. Stir with a spoon or use your hands until a shaggy dough forms. Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
- Step 3: Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour, until doubled in size.
- Step 4: Turn the dough onto a work surface and divide it into 6 equal pieces. Shape each piece into a ball and cover loosely to prevent drying. Roll each ball into a round about 18 centimeters across and 5 millimeters thick.
- Step 5: Heat a thick-bottomed pan over medium heat. Place one dough round in the pan and cook until bubbles appear and the underside is golden, then flip. When the bread puffs and cooks through, reduce the heat if needed to avoid burning. Repeat with remaining dough rounds, stacking cooked bread under a towel to stay warm.
- Step 6: Optional: Brush the hot bread with melted butter or olive oil and sprinkle with chopped parsley before serving. Enjoy your fresh, steamy Turkish bread!
Tips & Variations
- Use bread flour for a chewier texture, or all-purpose flour for a softer bread.
- Make sure the liquids are warm, not hot, to properly activate the yeast.
- For extra flavor, try brushing the cooked bread with garlic butter instead of plain butter.
- If you don’t have a rolling pin, you can stretch the dough gently with your hands into rounds.
Storage
Store leftover bread in an airtight container at room temperature for up to 2 days. To refresh, warm it briefly in a skillet or microwave. Bazlama is best enjoyed fresh but can also be frozen for up to one month; thaw completely before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to activate active dry yeast in warm water with sugar before adding it to the flour. Instant yeast can be mixed directly with dry ingredients.
What can I serve with Turkish bread?
Bazlama pairs well with dips like hummus or tzatziki, grilled meats, or as a base for sandwiches and wraps.
PrintNo-Oven Turkish Bread with Only 3 Ingredients Recipe
No-Oven Turkish Bread With Only 3 Ingredients, known as Bazlama, is a soft, airy, and delicious flatbread traditionally cooked on the stovetop. This easy recipe uses simple pantry staples—flour, warm milk, and water—combined with yeast and a few more ingredients to create a tender bread perfect for dipping, sandwiches, or enjoying fresh out of the pan. No oven is required, making it accessible and quick, with a glossy buttery finish and optional fresh parsley for brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
Ingredients
Basic Ingredients
- 500g (4 cups) bread flour or all-purpose flour
- 160ml (2/3 cup) warm milk
- 160ml (2/3 cup) warm water
- 10g (1.5 tbsp) instant dry yeast
- 10g (1 tbsp) sugar
- 8g (0.8 tbsp) salt
Optional Toppings
- 20g melted unsalted butter or olive oil (for brushing)
- Chopped parsley (for garnish)
Instructions
- Bloom the Yeast: Pour warm milk and warm water into a large mixing bowl, ensuring they are warm to the touch but not hot. Stir in the sugar and sprinkle the instant dry yeast over the mixture. Mix well and set aside for a few minutes until the mixture becomes frothy, indicating the yeast is activated.
- Mix and Knead the Dough: Add the flour and salt directly into the yeast mixture. Stir with a sturdy spoon or use your hands until a shaggy dough forms. Transfer the dough to a lightly floured surface if needed and knead for about 8 to 10 minutes until it becomes smooth, elastic, and no longer sticky.
- Proof the Dough: Place the smooth dough back into the bowl, cover with a plastic bag or clean towel, and leave it in a warm spot to rise for approximately 1 hour, or until it doubles in size and feels airy.
- Divide and Shape: Turn the risen dough onto a work surface and divide it into 6 equal pieces using a bench scraper or knife. Roll each piece into a ball, cover loosely with plastic or a towel to prevent drying. Use a rolling pin to flatten each ball into a round about 18 centimeters (7 inches) wide and 5 millimeters thick. Imperfections add to the rustic charm.
- Cook on the Stovetop: Heat a thick-bottomed pan, ideally cast iron, over medium heat. Place one dough round gently into the hot pan. Watch for bubbles forming on the surface; once the underside is golden and bubbly, flip it over. When the bread puffs like a balloon, reduce heat to cook through without burning. Repeat with remaining dough rounds. Stack cooked breads under a clean towel to keep warm and soft.
- Brush, Finish, and Enjoy: While the breads are warm, brush their tops with melted butter or a drizzle of olive oil for a glossy, rich finish. Sprinkle with chopped fresh parsley for color and freshness. Serve warm and enjoy the soft, fluffy texture and subtle sweetness.
Notes
- Ensure liquids are warm, not hot, to properly activate yeast without killing it.
- Using bread flour yields a springier texture, but all-purpose flour works well.
- If dough is sticky during kneading, dust your hands and surface lightly with flour.
- Lower heat after flipping to avoid burning before the bread cooks through.
- Store leftovers wrapped in foil or plastic to retain freshness; reheat in a pan or microwave.
- Optional toppings like melted butter and parsley elevate the flavor but can be omitted.
Keywords: Bazlama, Turkish bread, flatbread, no oven bread, stovetop bread, easy bread recipe, simple bread, homemade bread
