No-Oven Turkish Bread with Only 3 Ingredients (Bazlama)

Turkish Bazlama is a soft, fluffy flatbread made with just a few pantry staples. This no-oven recipe is perfect for beginners or anyone looking to create a delicious, versatile bread at home. Whether you’re pairing it with dips, wrapping it around grilled meats, or enjoying it with a spread of butter and honey, Bazlama is a must-try addition to your kitchen repertoire. Let’s dive into this simple yet flavorful recipe and learn how to make Turkish bread step-by-step.

Why Make Bazlama at Home?

  1. No Oven Required: Perfect for those without an oven or during summer when you want to avoid heating up the kitchen.
  2. Simple Ingredients: You only need three main ingredients: flour, water, and yeast.
  3. Versatility: Bazlama pairs well with sweet or savory dishes, making it ideal for any meal.
  4. Soft and Fresh: Homemade Bazlama beats store-bought flatbread any day.

Ingredients for Bazlama

To make this Turkish flatbread, you’ll need the following ingredients:

For the Dough

  • Bread flour or all-purpose flour: 500 g (4 cups)
  • Warm milk: 160 ml (2/3 cup)
  • Warm water: 160 ml (2/3 cup)
  • Instant dry yeast: 10 g (1.5 tbsp)
  • Sugar: 10 g (1 tbsp)
  • Salt: 8 g (0.8 tbsp)

Optional Topping

  • Melted unsalted butter: 20 g (or olive oil)
  • Chopped parsley

How to Make Bazlama: Step-by-Step Instructions

1. Activate the Yeast

Begin by pouring warm milk, warm water, sugar, and yeast into a mixing bowl. Stir well to dissolve the yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.

2. Prepare the Dough

Add the flour and salt to the yeast mixture. Mix until a sticky dough forms. Transfer the dough onto a floured surface and knead by hand for about 8-10 minutes, or until the dough becomes smooth and elastic.

3. Proof the Dough

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot. Allow the dough to double in size, which usually takes about 1 hour.

4. Shape the Dough

Once the dough has risen, punch it down to release air. Divide it into six equal pieces and shape them into balls. Cover the balls with plastic wrap or a damp towel to prevent drying out.

5. Roll Out the Dough

On a lightly floured surface, roll each ball into a round shape about 18 cm (7 inches) in diameter and 5 mm thick.

6. Cook the Bazlama

Heat a thick-bottomed pan or skillet over medium heat. Place one round of dough into the pan. Cook for 1-2 minutes or until bubbles form on the surface. Flip the bread and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.

7. Optional Topping

Brush the freshly cooked Bazlama with melted butter or olive oil and sprinkle with chopped parsley for added flavor.

Tips for the Best Bazlama

  1. Use Warm Liquids: Ensure the milk and water are warm but not too hot, as this can kill the yeast.
  2. Kneading is Key: Proper kneading helps achieve a soft and airy texture.
  3. Thick Pan is Better: A thick-bottomed pan ensures even cooking and prevents the bread from burning.
  4. Cover While Cooking: Place a clean kitchen towel over the cooked bread to keep it warm and soft.
  5. Experiment with Flavors: Add herbs or spices to the dough for a unique twist.

Serving Suggestions

  • Savory: Pair with hummus, tzatziki, or kebabs.
  • Sweet: Spread with butter and honey or enjoy with Nutella.
  • Breakfast: Serve alongside eggs, olives, and feta cheese for a traditional Turkish breakfast.
  • Wraps: Use Bazlama as a wrap for shawarma, falafel, or grilled chicken.

Storing and Reheating Bazlama

  • Storage: Place the cooked bread in an airtight container or plastic bag and store at room temperature for up to 2 days.
  • Freezing: Wrap each piece in parchment paper and place them in a freezer-safe bag. Freeze for up to 2 months.
  • Reheating: Warm the bread on a skillet over low heat or in a microwave for 10-15 seconds.

Common Questions About Bazlama

1. Can I Use Whole Wheat Flour?

Yes, you can substitute some of the all-purpose flour with whole wheat flour. However, the bread might be denser.

2. What if I Don’t Have Yeast?

You can try using baking powder instead of yeast. However, the texture and flavor will differ slightly.

3. How Do I Know When the Bread is Cooked?

The bread is ready when it’s golden brown on both sides and puffs up slightly in the pan.

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No-Oven Turkish Bread with Only 3 Ingredients (Bazlama)

Turkish Bazlama is a soft, fluffy flatbread made with just a few pantry staples. This no-oven recipe is perfect for beginners or anyone looking to create a delicious, versatile bread at home. Whether you’re pairing it with dips, wrapping it around grilled meats, or enjoying it with a spread of butter and honey, Bazlama is a must-try addition to your kitchen repertoire. Let’s dive into this simple yet flavorful recipe and learn how to make Turkish bread step-by-step.

  • Total Time: 25 minutes
  • Yield: 6 pieces (18 cm each)

Ingredients

To make this Turkish flatbread, you’ll need the following ingredients:

For the Dough

  • Bread flour or all-purpose flour: 500 g (4 cups)
  • Warm milk: 160 ml (2/3 cup)
  • Warm water: 160 ml (2/3 cup)
  • Instant dry yeast: 10 g (1.5 tbsp)
  • Sugar: 10 g (1 tbsp)
  • Salt: 8 g (0.8 tbsp)

Optional Topping

  • Melted unsalted butter: 20 g (or olive oil)
  • Chopped parsley

Instructions

1. Activate the Yeast

Begin by pouring warm milk, warm water, sugar, and yeast into a mixing bowl. Stir well to dissolve the yeast. Let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is activated.

2. Prepare the Dough

Add the flour and salt to the yeast mixture. Mix until a sticky dough forms. Transfer the dough onto a floured surface and knead by hand for about 8-10 minutes, or until the dough becomes smooth and elastic.

3. Proof the Dough

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm spot. Allow the dough to double in size, which usually takes about 1 hour.

4. Shape the Dough

Once the dough has risen, punch it down to release air. Divide it into six equal pieces and shape them into balls. Cover the balls with plastic wrap or a damp towel to prevent drying out.

5. Roll Out the Dough

On a lightly floured surface, roll each ball into a round shape about 18 cm (7 inches) in diameter and 5 mm thick.

6. Cook the Bazlama

Heat a thick-bottomed pan or skillet over medium heat. Place one round of dough into the pan. Cook for 1-2 minutes or until bubbles form on the surface. Flip the bread and cook the other side for another 1-2 minutes. Repeat with the remaining dough pieces.

7. Optional Topping

Brush the freshly cooked Bazlama with melted butter or olive oil and sprinkle with chopped parsley for added flavor.

  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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