Serving Versatility
No-Oven Turkish Bread with Only 3 Ingredients, also known as Bazlama, is incredibly versatile! Whether you’re enjoying a hearty meal of rice, tossing together noodles, or wrapping up your favorite fillings, this bread fits right in. You can nibble on it solo, slather it with butter, or use it as a low-carb wrap. The best part? It’s a healthy option that still feels like a treat!
Full Recipe Section
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)
- Chopped parsley
Directions
- Pour warm milk, warm water, sugar, and yeast into a container. Mix them well.
- Add flour and salt and mix well. Knead the dough by hand until it’s no longer sticky and the surface is smooth.
- Cover the dough and let it proof until it has doubled in size (about 1 hour).
- Divide the dough into 6 pieces and shape them into rounds. Cover them with a plastic bag.
- Press them out with a roller to a round shape of about 18 cm and 5 mm thick.
- Turn on the stove and heat the pan over medium heat.
- Bake on both sides. When lots of bubbles have formed, turn the bread over to the other side.
- When the bread pops like a balloon, turn the heat down to low.
- Cover the bread with a cloth to prevent it from drying out while baking.
- It’s better to use a thick pan than a thin one, as the bread won’t rise in a thin pan.
- Brush the bread with a little butter or olive oil and enjoy.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: Approximately 150 per piece
Why You’ll Love This Recipe
You’ll fall in love with this Bazlama recipe for many reasons. First, the preparation is quick, making it perfect for busy nights. Second, it uses budget-friendly ingredients that you probably already have in your pantry. Let’s not forget the cozy, mouthwatering flavor that fills your kitchen as it cooks. Plus, it packs a nutritional punch, and the best part? You can customize it any way you like!
Cultural or Cooking Technique Note
Bazlama has its roots in Turkish cuisine and is traditionally cooked on a flat surface. The method is simple and requires no oven, allowing the dough to bake beautifully on the stovetop. This makes it an excellent choice for everyone, especially those who might not have access to a conventional oven.
Serving Suggestions
Try out these fun serving ideas with your Bazlama:
- Serve warm with a side of garlic butter for dipping.
- Use it as a wrap for grilled veggies and chicken, perfect for lunch!
- Enjoy it alongside a steaming bowl of soup what a great comfort!
- Layer it with hummus and cucumbers for a light snack.
Pro Tips for Success
To ensure your Bazlama comes out perfectly, keep these tips in mind:
- Be gentle with the dough while kneading to maintain its light texture.
- Control the heat carefully; medium heat is key to properly bake the bread without burning it.
- Experiment with adding herbs like oregano or thyme to the dough for extra flavor!
Storage & Reheating
Store any leftover Bazlama in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze them for up to a month. To reheat, simply warm them in a pan on low heat until they are warmed through, keeping that soft texture intact!
Closing Paragraph
I can’t wait for you to try this No-Oven Turkish Bread with Only 3 Ingredients! Feel free to personalize it with your favorite additions. Share your creations, rate the recipe, and let me know how it turned out for you!
🎀 Final Thoughts
Thank you for stopping by! Cooking is one of the best ways to create special moments in your home, and I hope this recipe brings warmth and joy to your table.
“Follow me on Pinterest for more cozy, quick, and nostalgic recipes.”
If you loved this recipe, don’t miss my Cozy and Sweet Honey Cinnamon Dessert for another comforting favorite.
No-Oven Turkish Bread (Bazlama)
Equipment
- Mixing bowl
- Rolling Pin
- Thick Frying Pan or Skillet
- Cloth or Towel
Ingredients
Bazlama Dough
- 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
- chopped parsley optional, for garnish
Instructions
- In a bowl, combine warm milk, warm water, sugar, and yeast. Mix until the yeast dissolves.
- Add the flour and salt, then mix until a dough forms. Knead by hand until the dough is smooth and no longer sticky.
- Cover the dough with plastic wrap or a towel and let it proof for about 1 hour, or until doubled in size.
- Divide the dough into 6 equal pieces and shape each into a round ball. Cover again briefly to rest.
- Using a rolling pin, flatten each dough ball into a round shape about 18 cm wide and 5 mm thick.
- Heat a thick pan or skillet over medium heat. Place one dough round into the pan and cook until bubbles form, then flip it over.
- When the bread puffs up like a balloon, reduce the heat to low to cook through without burning.
- Remove the bread and cover with a clean cloth to prevent drying. Brush lightly with melted butter or olive oil before serving.