No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) Recipe

You’re about to fall in love with Bazlama—delicious Turkish bread that’s incredibly soft, fluffy, and wonderfully easy to make at home. With just three simple ingredients, you can whip up these golden, pillowy rounds right on your stovetop—no oven needed! Perfect for pairing with your favorite dishes or savoring as a delightful snack, this homemade Bazlama is a total game-changer. Trust me, you’ll be amazed by how easy and rewarding it is to make fresh bread right in your own kitchen!

Why You’ll Love This Recipe

• Simple Ingredients: Just three pantry staples!
• No Oven Required: Cooked quickly and easily on the stovetop.
• Super Versatile: Perfect with dips, meals, or as sandwich bread.
• Soft and Fluffy: Deliciously airy texture that’s irresistible.

Ingredients

Here’s all you need to make your own fluffy Bazlama:

Dough

• Bread flour or all-purpose flour: For that perfect chewy-soft texture.
• Warm milk: Helps activate the yeast and gives softness.
• Warm water: Ensures the yeast activates and dough remains tender.
• Instant dry yeast: Helps the bread rise quickly and evenly.
• Sugar: Adds a hint of sweetness and activates the yeast.
• Salt: Enhances flavor.

Optional Topping

• Melted unsalted butter or olive oil: Adds a delicious finish.
• Chopped parsley: Gives a fresh, vibrant touch.

Note: Specific measurements are listed in the recipe card at the bottom.

How to Make the Recipe

Step 1: Prepare Yeast Mixture

Combine warm milk, warm water, sugar, and yeast. Mix well.

Step 2: Make Dough

Add flour and salt to the yeast mixture. Knead by hand until dough becomes smooth and no longer sticky.

Step 3: Proof Dough

Cover the dough and let it rest until doubled in size, about 1 hour.

Step 4: Shape the Dough

Divide dough into 6 equal pieces and roll each into a smooth ball. Cover with plastic wrap and let rest briefly.

Step 5: Roll Out Bread

Roll each dough ball into a round, about 18 cm wide and 5 mm thick.

Step 6: Cook the Bread

Heat a thick pan on medium heat. Cook bread until bubbles form, then flip. When the bread puffs up, lower heat to prevent burning. Remove once golden.

Step 7: Serve

Brush warm bread with melted butter or olive oil, sprinkle with parsley if desired, and serve.

this Recipe

Pro Tips for Making the Recipe

• Use a Thick Pan: A thicker pan ensures even cooking and better puffing.
• Watch the Heat: Adjust heat to prevent burning while achieving perfect golden-brown crust.
• Cover Bread: Covering with a cloth prevents drying and keeps bread soft.

How to Serve

Bazlama is perfect for serving with hummus, baba ganoush, soups, stews, or alongside grilled meats. It’s also amazing fresh off the pan with butter and honey!

Make Ahead and Storage

Storing Leftovers

Store bread in an airtight container at room temperature for up to 3 days.

Freezing

Freeze tightly wrapped bread for up to 2 months. Thaw at room temperature before reheating.

Reheating

Warm in a skillet or toaster briefly until soft and fresh again.

FAQs

Can I use whole wheat flour?
Yes, but the bread will be denser. Try a 50/50 blend for the best results.

What if my dough doesn’t puff?
Make sure your pan is hot enough and dough is rolled thin enough. Also, use fresh yeast to ensure it rises properly.

Can I add other toppings?
Absolutely! Sprinkle with sesame seeds, garlic butter, or your favorite spices.

Do I need to brush it with butter or oil?
It’s optional, but brushing adds extra flavor and softness.

Enjoy your homemade Bazlama—once you’ve tasted freshly cooked bread from your own stovetop, you’ll wonder how you ever lived without it!

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