Name: No-Oven Turkish Bread (Bazlama)
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Turkish
Ingredients: 500 g (about 4 cups) bread flour or all-purpose flour; 160 ml (⅔ cup) warm milk; 160 ml (⅔ cup) warm water; 10 g (1½ tbsp) instant dry yeast; 10 g (1 tbsp) sugar; 8 g (0.8 tbsp) salt; 20 g melted unsalted butter or olive oil (for brushing); Chopped parsley for garnish (optional)

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I recently tried this no-oven bazlama recipe and I’m hooked. It’s a fluffy, pillowy Turkish flatbread made on the stovetop in just a few simple steps. No-Oven Turkish Bread (Bazlama)

Why You’ll Love This Recipe

I love how this bread comes together with basic pantry staples and only takes about an hour and a half from start to finish. The center puffs up beautifully, making it ideal for wraps or dipping. I find it incredibly satisfying to cook on a pan with just a drizzle of oil or butter.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

500 g (about 4 cups) bread flour or all-purpose flour
160 ml (2/3 cup) warm milk
160 ml (2/3 cup) warm water
10 g (1½ tbsp) instant dry yeast
10 g (1 tbsp) sugar
8 g (0.8 tbsp) salt
20 g melted unsalted butter or olive oil (for brushing)
Chopped parsley for garnish (optional)

directions

I mix warm milk, warm water, sugar, and yeast in a bowl until well combined.
I stir in the flour and salt, then knead by hand until the dough is smooth and no longer sticky.
I cover the dough and let it proof in a warm spot until it doubles in size—about 1 hour.
I divide it into 6 pieces and shape each into a small round ball. I cover them and let them rest briefly.
I roll each ball into an 18 cm-diameter, 5 mm-thick circle.
I preheat a heavy pan over medium heat and cook each bread for a few minutes until bubbles appear, then flip.
Once they puff like balloons, I reduce the heat to low, cover with a cloth to retain moisture, and finish cooking.
I brush each warm bread with melted butter or olive oil and sprinkle parsley if I’m in the mood.

Servings and timing

Makes 6 flatbreads.
Prep + proofing time: ~1½ hours
Cook time: ~15 minutes total

Variations

Swap half the milk for plain yogurt for a tangier dough reminiscent of traditional bazlama.
Add garlic powder, za’atar, or chili flakes to the butter brush for extra flavor.
Use olive oil instead of butter for a lighter, vegan option.

storage/reheating

To store: Once cooled, stack the breads and wrap tightly in foil or place in a zip-top bag. They’ll stay soft at room temperature for up to 2 days, or freeze for up to a month.
To reheat: Rewarm gently in a non-stick pan or skillet over medium heat until puffed and warmed through. No microwave—pan heating keeps them from getting soggy.

FAQs

Do I need a heavy pan?

Yes, a thick-bottomed pan helps the dough puff well; thin pans tend to cook unevenly and prevent proper rising.

Why didn’t my bread bubble up?

It may be that the pan wasn’t hot enough. I preheat it until it’s almost smoking, then add the dough—I see small bubbles forming before I flip.

Can I proof dough faster?

I can proof in a warm place or even inside a switched-off oven with the light on to help it rise within an hour.

How thick should dough circles be?

I roll them to about 5 mm thick and around 18 cm diameter for ideal puffs and soft centers.

Can I make these without yeast?

Yes—if I skip the yeast and sugar and add baking powder instead, I’ll get a different bread, more like quick flatbread, but still tasty.

Conclusion

I adore how this no-oven Turkish bread is accessible, quick, and utterly delicious. Each warm, fluffy round feels like a cozy hug straight from the stovetop. Whether I’m wrapping savory fillings or dipping into sauces, bazlama never fails to delight. I hope this inspires me to give it a go—I know I’ll be making it again soon.