Description
This Easy No-Oven Turkish Bread (Bazlama) recipe produces soft, fluffy flatbreads that are cooked entirely on the stovetop. Using simple ingredients like flour, yeast, milk, and butter, this traditional bread comes together without any baking, making it accessible and quick to prepare. Ideal for dipping, sandwiching, or enjoying warm with butter and herbs, Bazlama is a versatile and delicious bread loved in Turkish cuisine.
Ingredients
Dough Ingredients
- 500 g Bread flour or all-purpose flour (4 cups)
- 160 ml Warm milk (2/3 cup)
- 160 ml Warm water (2/3 cup)
- 10 g Instant dry yeast (1.5 tbsp)
- 10 g Sugar (1 tbsp)
- 8 g Salt (0.8 tbsp)
- 20 g Melted unsalted butter or olive oil
To Finish
- Chopped parsley (optional, for garnish)
- Butter or olive oil (for brushing)
Instructions
- Activate Yeast: Pour warm milk, warm water, sugar, and instant dry yeast into a container and mix well to combine. Let it sit for a few minutes to activate the yeast.
- Make Dough: Add flour and salt to the liquid mixture and mix thoroughly. Knead the dough by hand on a floured surface until it becomes smooth and no longer sticky, which should take about 8-10 minutes.
- Proof Dough: Cover the dough with a clean cloth or plastic wrap and let it proof in a warm place until it doubles in size, approximately 1 hour.
- Divide and Shape: Punch down the risen dough and divide it into 6 equal pieces. Shape each piece into a round ball and cover them with a plastic bag or damp cloth to prevent drying.
- Roll Out: Using a rolling pin, press each dough ball into a round flatbread about 18 cm (7 inches) in diameter and 5 mm thick.
- Heat Pan: Place a thick-bottomed pan or skillet on the stove over medium heat and allow it to heat fully before cooking the bread.
- Cook Bread: Place one rolled dough round into the hot pan. Cook until lots of bubbles appear on the surface, then carefully flip to cook the other side.
- Finish Cooking: When the bread begins to puff up like a balloon, reduce the heat to low. Cover the pan or bread with a cloth to prevent drying out, and continue cooking until the bread is cooked through.
- Keep Warm: Repeat the cooking process with the remaining dough rounds. Brush cooked breads with melted butter or olive oil while still warm.
- Serve: Garnish with chopped parsley if desired and enjoy warm as a delicious flatbread accompaniment.
Notes
- Use a thick-bottomed pan or skillet to allow even heat distribution; a thin pan will not produce the right bread texture.
- Maintaining medium heat initially and lowering it when the bread puffs ensures thorough cooking without burning.
- Covering the bread while cooking keeps it soft and prevents it from drying out.
- Brush with butter or olive oil for extra flavor and moisture.
- This bread is best eaten fresh but can be stored in an airtight container for up to 2 days and reheated on a pan before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
