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No-Oven Turkish Bread (Bazlama)

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A fluffy, pillowy Turkish flatbread called Bazlama, made without an oven using just a few basic ingredients. Perfect for wraps or dipping.

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)

Instructions

  1. Mix warm milk, warm water, sugar, and yeast in a bowl until well combined.
  2. Stir in the flour and salt, then knead by hand until the dough is smooth and no longer sticky.
  3. Cover the dough and let it proof in a warm spot until it doubles in size, about 1 hour.
  4. Divide the dough into 6 pieces and shape each into a small round ball. Cover and let rest briefly.
  5. Roll each ball into an 18 cm diameter, 5 mm thick circle.
  6. Preheat a heavy pan over medium heat and cook each bread for a few minutes until bubbles appear, then flip.
  7. Once puffed, reduce heat to low, cover with a cloth to retain moisture, and finish cooking.
  8. Brush each warm bread with melted butter or olive oil and sprinkle with parsley if desired.

Notes

  • Use a thick-bottomed pan for even heat and proper puffing.
  • Ensure the pan is hot enough to form bubbles before flipping.
  • You can substitute part of the milk with plain yogurt for tangier dough.
  • Store cooled bread in foil or zip-top bags for up to 2 days at room temperature or freeze for up to a month.
  • Reheat on a pan, not in the microwave, to retain texture.

Nutrition

Find it online: https://lauracooks.com/no-oven-turkish-bread-bazlama/