No Oven Turkish Bread

This no-oven Turkish bread, known as Bazlama, offers a wonderfully soft and fluffy flatbread that works perfectly as a wrap or dipping bread. It uses just a few simple ingredients and cooks quickly on the stove, making it a versatile and satisfying addition to any meal.

I first tried making this on a slow Sunday afternoon, and now it’s a staple for quick dinners when I want fresh bread without firing up the oven. My family loves wrapping it around grilled meats or scooping up hearty curries.

Gather Your Ingredients

• Bread flour or all-purpose flour: 4 cups for a tender but structured dough bread flour gives a better chew but all-purpose works well too
• Warm milk: 2/3 cup contributes to softness and richness make sure it is warm not hot to activate yeast gently
• Warm water: 2/3 cup balances hydration keep similarly warm as the milk
• Instant dry yeast: 1.5 tablespoons ensures reliable rise choose a fresh pack and store sealed in the fridge
• Sugar: 1 tablespoon feeds the yeast and adds slight sweetness which enhances browning
• Salt: 0.8 tablespoons for flavor balance and dough strength
• Optional toppings: melted unsalted butter or olive oil to brush over plus chopped parsley for a fresh touch

How to Make It

Sauté the Aromatics:

Pour warm milk, warm water, sugar and yeast into a container. Mix them well until the yeast and sugar dissolve fully and the mixture looks slightly frothy. This helps kickstart the yeast for a good rise.

Knead the Dough:

Add flour and salt to the liquid mixture and stir until combined into a shaggy dough. Then knead by hand on a clean surface for about 10 minutes until the dough is smooth and no longer sticky to touch. This develops gluten for a nice structure.

Let It Rise:

Place the kneaded dough into a lightly oiled bowl and cover it with a clean kitchen towel or plastic wrap. Leave in a warm place undisturbed for about an hour until the dough doubles in size. This time allows fermentation which creates airiness.

Shape the Rounds:

Punch down the risen dough gently to release air. Divide into six equal pieces and shape each into a smooth round ball. Cover with a plastic bag or damp cloth to prevent drying as you work.

Roll the Dough:

Using a rolling pin, press each ball into a round about 18 centimeters in diameter and around 5 millimeters thick. Aim for even thickness to cook uniformly.

Preheat the Pan:

Place a thick-bottomed skillet or frying pan on the stove over medium heat to warm. Using a thick pan helps create even heat and better puffing.

Cook the Bread:

Lay one rolled dough round into the hot pan. Cook until bubbles form on the surface and the bottom shows golden spots, then flip carefully. When the bread puffs up like a balloon, reduce heat to low and cover with a cloth to trap steam and keep the bread from drying.

Finish and Serve:

Brush the cooked bread lightly with melted butter or olive oil and sprinkle chopped parsley if desired. Serve warm as a wrap for grilled meats or alongside dipping sauces and curries.

My favorite part about Bazlama is the way it puffs up like a soft balloon while cooking. It’s fun to watch and gives that perfect hollow center which makes it so delightful to tear and stuff. Growing up, my family would gather around the stove giggling as each piece ballooned, turning bread-making into a joyful event rather than a chore.

Flavor Boosters

Brushing with garlic herb butter adds an aromatic touch for snacking.

Serving Suggestions

Great warm as a base for wraps with grilled chicken shawarma or falafel. It also pairs beautifully as a side with Indian curries or Mediterranean dips like hummus and baba ganoush.

Creative Twists

In cooler months adding warm milk makes the bread richer and comforting. During summer, baking outdoors on a fire pit or stovetop griddle connects you with rustic, traditional methods. Fresh herbs like parsley or dill can be folded into dough for seasonal flavor twists.

This easy no-oven Turkish bread recipe brings fresh bakery-quality flatbread to your stove with minimal effort and ingredients.

Common Questions About the Recipe

→ What type of flour works best for this bread?

Bread flour or all-purpose flour can be used, both giving a soft and slightly chewy texture ideal for this bread.

→ How do I know when the dough has proofed properly?

The dough should double in size after resting for about an hour, indicating the yeast has activated well.

→ Can I use other liquids instead of milk?

Warm water and milk combined create a tender crumb, but you can substitute milk with plant-based alternatives if needed.

→ What cooking method is used instead of an oven?

The bread is cooked on a heated pan over medium heat, turning until bubbles form and it puffs up.

→ How can I keep the bread soft after cooking?

Covering the cooked bread with a cloth helps retain moisture and softness while it cools.

→ Is it possible to freeze this bread for later use?

Yes, extra portions freeze well and can be reheated quickly for convenient meals.