No Oven Turkish Bread

This No-Oven Turkish Bread, known as Bazlama, is a simple and satisfying flatbread that you can easily make at home. Light and soft with a hollow center, it is perfect for wrapping around your favorite fillings or serving alongside flavorful dips. The recipe uses just a few ingredients and needs no oven, making it accessible for any kitchen setup.

I first tried this recipe when I craved fresh bread but didn't have an oven. It quickly became a go-to for weekend meals and a hit with friends who love fresh homemade bread with minimal fuss.

Gather Your Ingredients

• Bread flour or all-purpose flour: bread flour gives better chew but all-purpose works well choose fresh high-quality flour
• Warm milk: adds tenderness and richness to the dough make sure it is comfortably warm not hot for activating yeast
• Warm water: helps mix the dough and hydrate yeast properly
• Instant dry yeast: ensures the dough rises nicely keep it fresh for good leavening
• Sugar: feeds the yeast for proper fermentation a small amount is enough
• Salt: balances flavor and controls yeast activity
• Melted unsalted butter or olive oil for brushing: adds flavor and keeps bread soft optional but highly recommended
• Chopped parsley for topping: provides a fresh herbal note optional

How to Make It

Saturate Yeast Mix:

Pour warm milk warm water sugar and instant dry yeast into a bowl. Stir gently until sugar dissolves and yeast begins to activate. Let it rest for a few minutes until frothy to ensure yeast is alive.

Combine and Knead Dough:

Add flour and salt to the yeast mixture. Mix until a rough dough forms. Knead by hand on a clean surface for at least 10 minutes until the dough is smooth elastic and not sticky. Proper kneading is key for texture.

First Proof:

Place the dough in a lightly oiled bowl and cover with a cloth or plastic wrap. Leave it in a warm spot for about one hour or until doubled in size. This waiting builds flavor and develops the texture.

Divide and Shape:

Punch down the dough gently to release air. Divide it into six equal pieces. Shape each piece into a smooth round ball. Cover with plastic or a clean towel to keep them from drying out.

Roll Out Rounds:

Using a rolling pin roll each dough ball into a circle about 18 centimeters wide and about half a centimeter thick. Try to get an even thickness for better cooking.

Heat Pan and Cook:

Heat a thick bottomed pan over medium heat. Place one rolled dough circle in the pan. When bubbles start to form flip it over. The bread should puff up like a balloon as it cooks. Reduce heat to low and cover with a cloth so it steams slightly and stays soft.

Finish Cooking:

Cook until both sides have golden spots and the bread feels light and puffy. Remove from pan and brush with melted butter or olive oil if desired. Repeat with remaining dough rounds.

My favorite part of this recipe is watching the bread puff into a balloon while cooking. It always feels like a small magic moment that means your bread will be light and airy. I have fond memories of sharing fresh Bazlama with family on weekend mornings filled with laughter and hot tea.

Flavor Boosters

Store leftover bread wrapped tightly in plastic or an airtight container at room temperature for up to two days to keep it soft. For longer storage freeze flatbread in zip-top bags. To reheat place in a hot skillet for a few minutes or microwave briefly wrapped in a damp towel.

Serving Suggestions

Serve warm brushed with butter alongside flavorful dips like hummus baba ganoush or tzatziki. Use as a wrap for grilled meats falafel or curry dishes. It also makes a great sandwich base with fresh vegetables and spreads.

Creative Twists

Try adding chopped fresh herbs like rosemary or thyme in spring or summer for a fragrant twist. In fall add a pinch of cinnamon or nutmeg for warmth. This bread pairs beautifully with seasonal stews or roasted vegetables.

This easy no-oven flatbread is a perfect quick bread to have on hand that requires minimal ingredients but delivers maximum satisfaction.

Recipe FAQs

→ What makes this bread unique without an oven?

This bread is cooked on a stovetop pan, which creates a soft texture with a hollow center, mimicking oven-baked flatbreads.

→ Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour works well and yields a soft, tender bread similar to bread flour.

→ How do I know when the bread is cooked properly?

Look for bubbles forming on the surface and a puffed appearance like a balloon. Cooking on low heat after puffing helps finish baking through.

→ Why is a thick pan recommended for cooking?

A thick pan retains even heat, allowing the bread to rise and cook through without burning the surface.

→ Can I add toppings to the bread?

Yes, brushing melted butter or olive oil and sprinkling chopped parsley enhances flavor and moisture.

→ Is this bread suitable for freezing?

Absolutely, it freezes well and can be reheated quickly for convenient meals or snacks.