No-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
Scale
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
