Prep Time: 15 minutes | Rise Time: 1 hour | Cook Time: 15 minutes | Total Time: 1 hour 30 minutes| Servings: 6 flatbreads | Difficulty: Beginner-Friendly
This incredible no-oven Turkish bread (Bazlama) proves that amazing homemade bread doesn’t require an oven or complicated techniques! With just flour, yeast, and liquid, you can create soft, pillowy flatbreads that puff up like magic on your stovetop. These traditional Turkish breads cook perfectly in a regular pan, creating beautiful bubbles and that characteristic pocket perfect for stuffing with your favorite fillings. The simple technique results in tender, flexible bread that’s ideal for wraps, dipping, or eating fresh with butter. This foolproof recipe is perfect for apartments without ovens, hot summer days when you don’t want to heat up the kitchen, or anytime you crave fresh bread but want minimal effort and maximum results.
Table of Contents
Simple Turkish Bread (Bazlama) Ingredients – Only What You Need
Essential No-Oven Bread Components
- 4 cups bread flour (500g) – all-purpose flour works perfectly too
- 2/3 cup warm milk (160ml) – creates tender, soft texture
- 2/3 cup warm water (160ml) – balances hydration perfectly
- 1 1/2 tablespoons instant dry yeast (10g) – ensures proper rise
- 1 tablespoon sugar (10g) – feeds yeast for better fermentation
- 3/4 tablespoon salt (8g) – enhances flavor and controls yeast
Optional Turkish Bread Finishing Touches
- 2 tablespoons melted butter – brushed on for extra richness
- Fresh chopped parsley – traditional garnish
- Olive oil – alternative to butter for lighter option
Easy No-Oven Turkish Bread (Bazlama)
Equipment
- Large mixing bowl
- Heavy-bottomed pan or cast iron skillet
- Rolling Pin
- Clean kitchen towels
- Plastic wrap or damp towel
Ingredients
Essential Bread Components
- 4 cups bread flour 500g, all-purpose flour works perfectly too
- 2/3 cup warm milk 160ml, creates tender, soft texture
- 2/3 cup warm water 160ml, balances hydration perfectly
- 1 1/2 tablespoons instant dry yeast 10g, ensures proper rise
- 1 tablespoon sugar 10g, feeds yeast for better fermentation
- 3/4 tablespoon salt 8g, enhances flavor and controls yeast
Optional Finishing
- 2 tablespoons melted butter brushed on for extra richness
- 2 tablespoons fresh chopped parsley traditional garnish
Instructions
- Activate Yeast for Turkish Bread Success (5 minutes): In large mixing bowl, combine warm milk, warm water, sugar, and instant yeast. Whisk together and let sit 3-5 minutes until foamy and active. Temperature should feel like comfortable bath water.
- Form No-Knead Turkish Bread Dough (10 minutes): Add flour and salt to yeast mixture. Mix with wooden spoon until shaggy dough forms. Knead by hand 5-8 minutes until dough becomes smooth, elastic, and no longer sticky.
- First Rise for Perfect Turkish Bread (1 hour): Place dough in oiled bowl, cover with damp towel or plastic wrap. Let rise in warm spot until doubled in size, about 1 hour. Properly risen dough will spring back slowly when poked.
- Divide and Shape Bazlama Portions (15 minutes): Turn dough onto lightly floured surface. Divide into 6 equal pieces and shape into smooth balls. Cover with plastic bag and rest 10 minutes to relax gluten.
- Roll Turkish Bread to Perfect Thickness: Using rolling pin, roll each ball into 7-inch circles about 1/4 inch thick. Don’t roll too thin – you want them thick enough to puff properly.
- Heat Pan for Perfect Turkish Bread Results: Heat heavy-bottomed pan or cast iron skillet over medium heat. A thick pan is essential for even cooking and proper puffing.
- Cook First Side of Turkish Bread (2-3 minutes): Place rolled dough in hot pan. Cook until bubbles form on surface and bottom is lightly golden with dark spots, about 2-3 minutes.
- Flip and Achieve Magic Puffing (2-3 minutes): Flip bread carefully. It should puff up like a balloon! Cook until second side is golden spotted. Remove and brush with melted butter. Cover with clean towel to keep warm.
Notes
Step-by-Step No-Oven Turkish Bread Instructions – Foolproof Method
Create Perfect Turkish Bread Dough (15 minutes)
- Activate Yeast for Turkish Bread Success (5 minutes): In large mixing bowl, combine warm milk, warm water, sugar, and instant yeast. Whisk together and let sit 3-5 minutes until foamy and active. Temperature should feel like comfortable bath water.
- Form No-Knead Turkish Bread Dough (10 minutes): Add flour and salt to yeast mixture. Mix with wooden spoon until shaggy dough forms. Knead by hand 5-8 minutes until dough becomes smooth, elastic, and no longer sticky. Dough should be soft and pliable.
Rise and Shape Turkish Flatbreads (1 hour 15 minutes)
- First Rise for Perfect Turkish Bread (1 hour): Place dough in oiled bowl, cover with damp towel or plastic wrap. Let rise in warm spot until doubled in size, about 1 hour. Properly risen dough will spring back slowly when poked.
- Divide and Shape Bazlama Portions (15 minutes): Turn dough onto lightly floured surface. Divide into 6 equal pieces and shape into smooth balls. Cover with plastic bag and rest 10 minutes to relax gluten.
- Roll Turkish Bread to Perfect Thickness: Using rolling pin, roll each ball into 7-inch circles about 1/4 inch thick. Don’t roll too thin – you want them thick enough to puff properly.
Cook No-Oven Turkish Bread on Stovetop (15 minutes)
- Heat Pan for Perfect Turkish Bread Results: Heat heavy-bottomed pan or cast iron skillet over medium heat. A thick pan is essential for even cooking and proper puffing.
- Cook First Side of Turkish Bread (2-3 minutes): Place rolled dough in hot pan. Cook until bubbles form on surface and bottom is lightly golden with dark spots, about 2-3 minutes.
- Flip and Achieve Magic Puffing (2-3 minutes): Flip bread carefully. It should puff up like a balloon! If it doesn’t puff completely, gently press with clean towel to encourage puffing. Cook until second side is golden spotted.
- Finish and Keep Warm: Remove from pan and immediately brush with melted butter. Cover with clean kitchen towel to keep warm and prevent drying. Repeat with remaining dough portions.
Expert Tips for Perfect Turkish Bread Every Time
The secret to amazing Bazlama lies in proper dough hydration and pan temperature. The dough should be soft but not sticky, and the pan must be hot enough to create steam for puffing. These versatile flatbreads pair perfectly with our chicken tostadas recipe for international fusion meals, or serve alongside our Mexican lasagna recipe for a unique bread option.
Use a heavy pan for best results – thin pans won’t distribute heat evenly and prevent proper puffing. The bread should balloon up dramatically when flipped, creating that characteristic pocket perfect for stuffing.
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Delicious Turkish Bread Serving Ideas and Storage
Fresh Turkish bread is incredible on its own with butter, but truly shines as a versatile base for meals. Use as wraps for grilled meats, stuff with our juicy Mississippi pot roast recipe leftovers, or serve as dipping bread with our tuna casserole recipe for creative fusion dining.
Store cooled bread wrapped in kitchen towels at room temperature for 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat frozen bread directly in a dry pan for 1-2 minutes per side to restore softness and warmth.
This traditional technique proves that incredible fresh bread is always within reach, requiring nothing more than a stovetop and simple pantry ingredients for restaurant-quality results at home!
Can I make Turkish bread without yeast?
Unfortunately, yeast is essential for authentic Bazlama as it creates the characteristic puffing and soft texture. The yeast produces gas bubbles that make the bread balloon up when cooking, creating the pocket interior. Without yeast, you’d have a flatbread but not true Turkish Bazlama. If you’re out of instant yeast, you can substitute active dry yeast – just dissolve it in the warm liquids first and let it foam before adding flour.
Why didn’t my Turkish bread puff up like a balloon?
Several factors affect puffing: the pan must be hot enough to create steam, the dough needs proper thickness (not too thin), and you need a heavy-bottomed pan for even heat distribution. Also ensure your yeast is fresh and active, the dough has risen properly, and you’re cooking on medium heat. If it doesn’t puff completely, gently press with a clean towel to encourage the air pocket formation.
How do I store leftover Turkish bread and reheat it?
Store cooled Bazlama wrapped in clean kitchen towels at room temperature for up to 2 days – this maintains the soft texture. For longer storage, wrap individually in plastic wrap and freeze for up to 3 months. To reheat, place frozen bread directly in a dry pan over medium-low heat for 1-2 minutes per side until warmed through and softened. Avoid microwaving as it makes the bread tough.
What’s the difference between Turkish Bazlama and naan bread?
While both are flatbreads, Bazlama uses milk and water for liquid, creating a softer, more neutral flavor that’s perfect for wrapping foods. Naan traditionally uses yogurt and often includes eggs, giving it a tangier taste and slightly denser texture. Bazlama is cooked on a stovetop in a dry pan, while naan is traditionally baked in a very hot oven or tandoor. Both puff when cooked, but Bazlama has a milder flavor that complements rather than competes with fillings.