If you’re searching for the easiest, fluffiest bread that doesn’t require an oven or fancy equipment, “No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)” might just become your new obsession. With a simple mix, a little patience for rising, and a hot pan, you’ll be rewarded with pillowy rounds perfect for wraps, dips, or devouring straight off the griddle.
Why You’ll Love This Recipe
- No Oven Required: Whether your oven is busy, broken, or you simply don’t want to heat up the kitchen, all you need for this bread is a pan and a stovetop.
- Only 3 Core Ingredients: Seriously, with flour, milk, and water, plus a few pantry staples, you’ll have warm, fresh bread on the table in under two hours.
- Soft, Puffy, and Versatile: This Turkish bazlama is tender and airy, perfect for wrapping, dipping, scooping, or even just slathering with melted butter.
- Freezer-Friendly: Make a batch (or two!) in advance; it keeps beautifully. You’ll always have homemade bread ready when the craving strikes.
Ingredients You’ll Need
You truly don’t need much at all to make authentic “No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)”. Each short ingredient list entry plays a central role in delivering the softness, flavor, and signature puff this bread is known for—so embrace the simplicity!
- Bread flour (or all-purpose flour): Bread flour gives your bazlama extra chew, but all-purpose works perfectly if it’s what you’ve got on hand.
- Warm milk: Adds a wonderful richness—using it warm helps encourage the yeast to do its magic.
- Warm water: Hydrates the dough and, together with the milk, ensures softness.
- Instant dry yeast: No need to bloom—just toss it in and it will lift your bread sky-high.
- Sugar: A little sugar feeds the yeast, kickstarting those beautiful bubbles in the dough.
- Salt: Essential for flavor, it brings all the other ingredients to life and gives that classic Turkish bread taste.
- Optional toppings (melted butter or olive oil, chopped parsley): Just before serving, brush on for added aroma, color, and extra indulgence.
Variations
The base recipe for No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) couldn’t be easier to adapt—don’t be shy about putting your own twist on it. Whether you’re after more flavor, meeting dietary needs, or just using what’s in your pantry, it’s a beautiful bread for customizing.
- Herbed Up: Knead dried herbs like oregano, thyme, or chopped fresh parsley right into the dough for an aromatic lift.
- Vegan-Friendly: Swap the warm milk for unsweetened plant milk (like oat or almond) or simply use extra warm water to keep the bread dairy-free.
- Whole Wheat Option: Sub in up to half whole wheat flour for a slightly heartier, nuttier flavor and a rustic color.
- Stuffed Bazlama: Turn your Turkish bread into a pocket of joy—tuck in crumbled feta, sautéed spinach, or mashed potatoes before rolling out and cooking.
How to Make No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
Step 1: Activate the Yeast Mixture
In a large mixing bowl or container, combine the warm milk, warm water, sugar, and instant dry yeast. Give everything a thorough stir. The warmth wakes up the yeast and the sugar gives it energy—soon, you’ll notice a light froth or bubbles on the surface, hinting at the fluffiness to come.
Step 2: Mix and Knead the Dough
Pour in the bread flour and salt, and mix until a rough dough forms. Knead by hand, right there in the bowl or on a floured surface, for about 7–10 minutes. You want a smooth, slightly elastic dough that’s no longer sticky—it should feel soft and supple under your hands.
Step 3: First Proof—Let It Rise
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free spot until doubled in size (about 1 hour). Don’t rush this step! The slow rise is key to that soft, lofty bazlama texture.
Step 4: Divide and Shape
Gently punch down the dough to deflate, then divide it into six equal portions. Shape each into a smooth ball, tucking the edges under. Cover these pieces with a plastic bag or damp towel to prevent them from drying as you work on rolling them out.
Step 5: Roll Out the Dough
Working one by one, roll each ball into a round of about 18 cm (7 inches) in diameter and roughly 5 mm thick. Keep the edges neat for that classic, rustic bazlama look. If the dough springs back, let it rest a minute—it’ll behave better with a little patience!
Step 6: Cook on the Stovetop
Heat a heavy, non-stick skillet or cast iron pan over medium heat. Place a dough round in and let it cook until bubbles form and the bottom has golden patches (about 2–3 minutes). Flip and cook the other side—a thick pan helps these puff up gorgeously, just like a balloon. If you see those big bubbles, you’re doing it right! Adjust the heat lower if browning too quickly.
Step 7: Keep Warm and Serve
As each bread comes off the pan, tuck it under a clean cloth to stay warm and soft. Right before serving, brush with melted butter or olive oil and a sprinkle of parsley for a touch of color and luxury. Eat while still warm for ultimate joy!
Pro Tips for Making No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
- The Power of Warmth: Always use lukewarm liquids (not hot!) to help your yeast flourish—too cold and the bread won’t rise, too hot and you’ll ruin the yeast.
- Choose the Right Pan: A heavy, thick-bottomed pan, like cast iron, ensures your bazlama puffs up luxuriously and cooks evenly without scorching.
- Don’t Overcrowd: Cook one bread at a time or use a large griddle, but don’t rush it—giving each round room to puff is key for that signature texture.
- Cover While Warm: As the bread comes off the pan, wrap it in a kitchen towel—this locks in moisture, keeping your bazlama soft and pillowy for hours.
How to Serve No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)
Garnishes
For a classic finish, immediately brush the hot bazlama with melted unsalted butter or a good olive oil. A generous shower of fresh parsley, chives, or even a pinch of sumac adds a gorgeous color and a hint of earthy, herby brightness. Simple sesame seeds or a dusting of za’atar are absolutely dreamy too.
Side Dishes
Bazlama is incredibly versatile! Serve it alongside saucy main dishes like chicken shawarma, eggplant stew, butter chicken, or curries. It’s also fantastic with a trio of traditional Turkish dips—think cacik (yogurt-cucumber dip), hummus, or smoky eggplant baba ganoush. For a casual meal, use it as a wrap for grilled meats or veggies.
Creative Ways to Present
If you want to wow your guests, cut the bread into wedges on a rustic wooden board with a selection of dips and cheeses. Stack warm rounds in a napkin-lined basket for family-style sharing, or roll up warm bazlama with fun fillings (like feta, fresh herbs, or grilled chicken) for a picnic or lunchbox delight. Even as morning toast, it’s irresistible with a drizzle of honey or jam!
Make Ahead and Storage
Storing Leftovers
To keep your No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) extra soft, let it cool completely, then store in an airtight bag or container at room temperature for up to two days. If you need it to last longer, pop it in the fridge—just know it may need a quick warm up to bring back that fresh-baked magic.
Freezing
Bazlama freezes like a dream. Let the breads cool fully, then layer them with parchment or wax paper and store in a ziplock bag or freezer-safe container. They’ll keep for up to 2 months. Simply pull one out whenever you need—your future self will thank you!
Reheating
Gently warm leftover bazlama on a dry pan over low heat for 1–2 minutes per side, or wrap in foil and pop in a 300°F (150°C) oven until soft and steamy. A quick microwave zap (covered with a damp paper towel) works too—just enough to make it warm and pliable again.
FAQs
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Can I make No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) without yeast?
While instant yeast is what creates the signature fluffy puff and texture of bazlama, you can substitute with 1 tsp baking powder in a pinch for a quick bread—just know it won’t rise quite as high or develop those classic air pockets. The flavor will also be slightly different than traditional Turkish bread.
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Why didn’t my bazlama puff up in the pan?
Puffiness depends on thorough kneading, a good rise, and a hot, thick pan. If your bread didn’t balloon, it may be due to under-proofed dough, rolling too thin, or a pan that’s not quite hot enough. Try to be generous with the resting times and use a heavy skillet for best results.
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Can I use all water instead of milk?
Absolutely! Using all water will still yield delicious bazlama, though it might be a little less rich and soft than the milk version. It’s a great option for a dairy-free adaptation or if you’re caught without milk.
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What’s the best way to keep bazlama warm and soft for serving?
The trick is to wrap each bread in a clean tea towel as soon as it comes off the pan. The gentle steam keeps them moist and pillowy. Cover the stack in a towel-lined basket for the softest texture all through your meal.
Final Thoughts
If you’ve been dreaming of fresh, homemade bread without turning on the oven, No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) is your new go-to. Give it a try—truly, everyone at the table will be reaching for seconds. I hope you love making (and eating!) it as much as I do.
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No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Turkish
Description
Learn how to make delicious Turkish Bazlama bread without an oven using only 3 simple ingredients. This recipe yields fluffy, flavorful bread perfect for pairing with various dishes or enjoying on its own.
Ingredients
Dough:
- 500g Bread flour or all-purpose flour (4 cups)
- 160ml Warm milk (2/3 cup)
- 160ml Warm water (2/3 cup)
- 10g Instant dry yeast (1.5 tbsp)
- 10g Sugar (1 tbsp)
- 8g Salt (0.8 tbsp)
Topping:
- 20g Melted unsalted butter (or olive oil)
- Chopped parsley
Instructions
- Mix Wet Ingredients: Combine warm milk, warm water, sugar, and yeast in a container. Mix well.
- Add Dry Ingredients: Incorporate flour and salt into the mixture. Knead the dough until smooth and non-sticky.
- Proof the Dough: Cover the dough and let it double in size, approximately 1 hour.
- Shape and Cook: Divide the dough, shape into rounds, flatten, and cook on a heated pan until bubbly and golden.
- Enjoy: Brush with butter or olive oil before serving.
Notes
- I usually make extra portions and freeze them for later use.
- This bread pairs well with chicken shawarma or Thai chicken satay.
Nutrition
- Serving Size: 1 piece (18cm)
- Calories: 220
- Sugar: 1g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 5mg
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