No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)

No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) is a delightful recipe that fills your kitchen with warm, comforting aromas without the need for an oven. Imagine biting into soft, pillowy bread that pairs perfectly with almost any meal, and you’ll understand why this dish has captured the hearts of many home cooks. Whether you’re a seasoned chef or a beginner looking for an easy culinary adventure, this Turkish flatbread is an effortless way to elevate your cooking game.

What Makes This Recipe Special

One of the standout features of this No-Oven Turkish Bread is its simplicity. With only three main ingredients—bread flour, warm milk, and warm water—you can create something truly delicious. The process doesn’t require any special equipment or ingredients, making it perfect for weeknight dinners or cozy brunches. Additionally, this recipe is not just budget-friendly; it’s also a great opportunity to engage kids in cooking. They will love shaping and rolling the dough as you bring this tasty flatbread to life.

“This Bazlama tastes like it’s come straight from a bakery! It’s so easy to make, and my kids love it. It’s the perfect addition to our family dinners.”

Step-by-Step Guide to Cooking It

Making No-Oven Turkish Bread might sound complicated, but it’s actually a breeze! The whole process can be completed in under two hours, including proofing time. Here’s a quick summary of how it will go down:

1. Combine warm milk, water, sugar, and yeast in a container.
2. Mix in flour and salt, then knead until the dough is smooth.
3. Allow it to rise until it doubles in size.
4. Shape the dough into rounds and roll them out.
5. Cook them on a heated pan.

With this roadmap in mind, let’s dive into the specific ingredients you’ll need!

Gather Your Ingredients

Here’s what you need to create this delectable Turkish bread:

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• 500 g (4 cups) Bread flour or all-purpose flour
• 160 ml (2/3 cup) Warm milk
• 160 ml (2/3 cup) Warm water
• 10 g (1.5 tbsp) Instant dry yeast
• 10 g (1 tbsp) Sugar
• 8 g (0.8 tbsp) Salt
• 20 g Melted unsalted butter or olive oil
• Chopped parsley (optional)

You can easily swap the unsalted butter for olive oil if you prefer a plant-based option, and if you’re in love with herbs, feel free to sprinkle in some chopped parsley for an added touch of freshness.

Cooking Steps

1. Combine the Warm Ingredients: In a container, pour the warm milk and warm water. Add the sugar and sprinkle the yeast on top. Mix well and let it sit for about 5 minutes until frothy.

2. Mix the Dry Ingredients: In a separate bowl, combine the flour and salt. Then, gradually add the yeast mixture to the flour.

3. Knead the Dough: Use your hands to knead the dough until it’s smooth and no longer sticky (about 10 minutes).

4. Let It Rise: Cover the dough with a cloth or plastic wrap and let it proof for about 1 hour, or until it has doubled in size.

5. Shape the Dough: After proofing, divide the dough into 6 equal pieces. Shape each piece into a round ball and cover them with a plastic bag to prevent drying.

6. Roll Out the Bread: Using a rolling pin, flatten each piece into a round shape that’s about 18 cm in diameter and 5 mm thick.

7. Cook: Heat a thick pan over medium heat. Cook each round of bread for about 2-3 minutes on each side, or until it puffs up and develops a lovely golden color.

8. Finishing Touch: Once golden, brush with melted butter or olive oil.

Tips for Serving

Bazlama makes for a versatile side that can accompany various dishes. Here are a few ideas for serving:

• Pair it with your favorite stews or soups for a cozy meal.
• Serve it with dips like hummus or tzatziki for a delightful appetizer.
• Use it as a wrap for sandwiches, filling it with grilled veggies or meats.
• Top it with fresh herbs and a drizzle of olive oil for a simple yet flavorful snack.

Storing Leftovers

To keep your No-Oven Turkish Bread fresh, follow these simple storage tips:

• Room Temperature: Place in a bread box or wrap it in a clean cloth to keep it soft for up to 2 days.
• Refrigerate: If you plan on keeping it longer, wrap it tightly in plastic wrap and store in the refrigerator for up to a week.
• Freezing: For longer storage, freeze the bread in an airtight bag. It can last up to 3 months. Just reheat on a pan or microwave once you’re ready to enjoy it again.

Pro Chef Tips

1. Use a thick pan: A thicker pan retains heat better and allows the bread to puff up nicely.
2. Don’t skip the proofing: Allowing the dough to double in size is key to achieving that fluffy texture.
3. Embrace creativity: Feel free to experiment with toppings like sesame seeds or za’atar before cooking for added flavor.

Creative Twists

While this recipe is delicious as is, consider experimenting with different variations:

• Herbed Dough: Add minced garlic or finely chopped herbs directly into the dough for an aromatic twist.
• Flavored Oils: Brush with flavored olive oils, such as chili or rosemary-infused, after cooking for a burst of extra flavor.
• Cheese-stuffed: Incorporate cheese into the dough or as a filling before cooking for a cheesy, gooey delight.

Helpful FAQs

What if I don’t have instant yeast?
You can use active dry yeast, but you’ll need to activate it in warm water first for about 5-10 minutes before combining it with the other ingredients.

Can I use whole wheat flour instead?
Yes! Whole wheat flour can be used for a healthier version. The texture will be slightly denser, so you may need a little extra liquid.

How can I reheat frozen Bazlama?
Thaw in the fridge overnight, then reheat on a pan over low heat or warm in the microwave for a few seconds until heated through.

Enjoy the wonderful experience of baking No-Oven Turkish Bread at home, and bring a piece of Turkish culture to your dining table!

No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)

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• Total Time: 35 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A simple and delightful Turkish flatbread that requires no oven, perfect for any meal.

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Ingredients

Scale 1x2x3x

• 500 g (4 cups) Bread flour or all-purpose flour
• 160 ml (2/3 cup) Warm milk
• 160 ml (2/3 cup) Warm water
• 10 g (1.5 tbsp) Instant dry yeast
• 10 g (1 tbsp) Sugar
• 8 g (0.8 tbsp) Salt
• 20 g Melted unsalted butter or olive oil
• Chopped parsley (optional)

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Instructions

1. Combine warm milk, water, sugar, and yeast in a container. Mix well and let it sit for about 5 minutes until frothy.
2. In a separate bowl, combine the flour and salt. Gradually add the yeast mixture to the flour.
3. Knead the dough until it’s smooth and no longer sticky (about 10 minutes).
4. Cover the dough and let it proof for about 1 hour, or until it has doubled in size.
5. Divide the dough into 6 pieces, shape each into a ball, and cover to prevent drying.
6. Flatten each piece into a round shape about 18 cm in diameter and 5 mm thick.
7. Heat a thick pan over medium heat and cook each round for about 2-3 minutes on each side, until golden.
8. Brush with melted butter or olive oil.

Notes

Serve with stews, dips, or use as wraps. Store leftovers in a bread box or freeze for longer shelf life.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breads
• Method: Pan-cooking
• Cuisine: Turkish

Nutrition

• Serving Size: 1 piece
• Calories: 180
• Sugar: 1g
• Sodium: 200mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 5mg

Keywords: Turkish bread, flatbread, easy recipes, no-oven, Bazlama