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Homemade no-oven Turkish bazlama flatbread served with dips, showcasing its soft texture and rustic presentation.
Alyssa

No-Oven Turkish Bread: Quick & Easy 3-Ingredient Bazlama Recipe

This Turkish bread is simple and delicious, perfect for wrapping or dipping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 6 servings
Course: Sides
Cuisine: Turkish
Calories: 150
Ingredients Method Notes

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 - optional
  • Chopped parsley - optional

Method
 

  1. Pour warm milk, warm water, sugar, and yeast into a container. Mix them well.
  2. Add flour and salt and mix well. Knead the dough by hand until it's no longer sticky and the surface is smooth.
  3. Cover the dough and let it proof until it has doubled in size (about 60 minutes).
  4. Divide the dough into 6 pieces and shape them into rounds. Cover them with a plastic bag.
  5. Press them out with a roller to a round shape of about 18 cm and 5 mm thick.
  6. Turn on the stove and heat the pan over medium heat.
  7. Bake on both sides. When lots of bubbles have formed, turn the bread over to the other side.
  8. When the bread pops like a balloon, turn the heat down to low.
  9. Cover the bread with a cloth to prevent it from drying out while baking.
  10. Brush the bread with a little butter or olive oil and enjoy.

Notes

  • I usually make extra portions and freeze them to prepare meals.
  • It can be prepared as a quick dinner with chicken shawarma or Thai chicken satay as a wrapper.
  • Used as a dipping bread for butter chicken.