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

If you’ve ever wanted to whip up pillowy, fresh bread with minimal fuss, you’ll fall head over heels for No-Oven Turkish Bread With Only 3 Ingredients (Bazlama). This soft, fluffy flatbread comes together in your kitchen, no baking or fancy gadgets required. With just simple ingredients and a hot pan, you’ll find yourself sinking your teeth into irresistibly warm rounds of bread that pair with everything—or are perfect all on their own! Let me walk you through why this is one of my go-to recipes when I want warmth and real comfort, fast.

Ingredients You’ll Need

No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) reminds us that the most magical results sometimes come from the humblest ingredients. Each element here plays a key role, creating the perfect texture and taste, while a few optional touches add a bit of sparkle if you wish.

• Bread flour or all-purpose flour (500 g, about 4 cups): Bread flour gives a chewier crumb, while all-purpose makes it a bit softer; choose what you love or have on hand!
• Warm milk (160 ml, 2/3 cup): Adds tenderness and a gentle touch of richness.
• Warm water (160 ml, 2/3 cup): Essential for hydrating the flour and making the dough easy to knead.
• Instant dry yeast (10 g, 1.5 tbsp): The secret to that signature airy lift and those glorious bubbles.
• Sugar (10 g, 1 tbsp): Just enough to wake up the yeast and add a hint of sweetness.
• Salt (8 g, 0.8 tbsp): For flavor—never skip it, as it balances the bread beautifully.
• Melted unsalted butter or olive oil (20 g, optional): Brush on for that dreamy, shiny finish.
• Chopped parsley (optional): Scatter on top for a pop of color and a fresh, herbal finish.

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

Step 1: Activate the Yeast

Start by combining warm milk, warm water, sugar, and instant dry yeast in a large container. Give it a good mix until everything is dissolved. Letting the mixture stand for a couple of minutes helps wake up the yeast and ensures your Bazlama gets that iconic rise and fluffiness.

Step 2: Make the Dough

Add your bread flour and salt to the yeast mixture. Stir until it starts coming together, then knead by hand. Aim for a dough that’s smooth and no longer sticking to your fingers, which happens in about 8 to 10 minutes. Don’t be tempted to add extra flour too soon—the dough should be a little soft but not sticky.

Step 3: First Proof

Cover your dough with a clean towel or plastic wrap and let it rest in a warm spot. You’re looking for it to double in size, which usually takes around an hour. During this time, the yeast gets to work, developing flavor and those tiny air pockets that make No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) so delightfully fluffy.

Step 4: Divide and Shape

Once the dough has puffed up, punch it down gently to release excess air. Divide it into 6 equal pieces and roll each into a ball. I love this step because you get to feel the dough become wonderfully silky. Cover these rounds with a plastic bag to keep them moist while you move to the next phase.

Step 5: Roll Out the Rounds

Using a rolling pin, gently flatten each dough ball into a circle about 18 cm in diameter and about 5 mm thick. Try to keep them even for the best bake (no stress if they’re rustic, that’s part of the charm!).

Step 6: Heat the Pan

Place a thick-bottomed pan or skillet on the stove over medium heat. If your pan is too thin, the bread won’t rise as well or may burn; a little patience with a heavier pan rewards you with Bazlama that balloons up beautifully.

Step 7: Bake Each Bazlama

Gently lay one round in the hot pan. Wait until you see plenty of bubbles on the surface, then flip it. Once it puffs up and takes on golden-brown spots, flip it once more and reduce the heat. If possible, keep the cooked bread under a cloth so it stays tender. Repeat with the rest.

Step 8: Finish and Enjoy

Brush your warm Bazlama with melted butter or olive oil for a gorgeous sheen and a hint of richness. A sprinkle of chopped parsley is optional but adds a fresh finish. That’s it—fresh, irresistible No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) is ready to devour!

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

Garnishes

For a classic look and a pop of flavor, brush the hot bread with melted butter or olive oil and sprinkle with parsley. You can even scatter a pinch of flaky salt or toasted sesame seeds for extra sparkle. It’s amazing how these little touches elevate every bite.

Side Dishes

No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) shines beside almost anything. Serve warm with creamy hummus, silky yogurt dips, grilled meats, or roasted vegetables. I sometimes use it to scoop up saucy dishes or as the base for a simple sandwich stuffed with feta, tomatoes, and greens.

Creative Ways to Present

This bread is a blank canvas! Slice it into wedges for sharing, roll it up around your favorite fillings for quick wraps, or serve individual rounds whole as a show-stopping side on your brunch table. You might even let kids decorate with their chosen herbs or seeds for a fun, interactive dinner.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra No-Oven Turkish Bread With Only 3 Ingredients (Bazlama), wrap it in a clean kitchen towel and place in an airtight bag or container. Stored at room temperature, it stays soft for up to two days. Just make sure it’s cooled before wrapping to prevent sogginess!

Freezing

Bazlama freezes beautifully. Stack breads with a sheet of parchment between each, then slip into a freezer bag and press out excess air. They’ll keep for up to two months. When you’re ready to enjoy, simply thaw at room temperature or warm through as below.

Reheating

To refresh that just-baked softness, reheat Bazlama in a dry skillet over medium-low heat for about a minute per side. A quick spritz of water before reheating makes them extra tender. Alternatively, microwave wrapped in a damp paper towel for 20 seconds.

FAQs

Can I use regular all-purpose flour instead of bread flour?

Absolutely! While bread flour gives a chewier bite, all-purpose flour yields a slightly softer texture. The No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) turns out delicious either way, so use whatever you have handy.

What’s the best pan for making Bazlama?

A thick-bottomed pan or cast iron skillet works wonders. It provides even heat and helps the bread rise and brown evenly, which is essential for that iconic puffy finish.

Can I make the dough ahead and cook later?

Yes, you can mix and knead the dough, then store it (covered) in the refrigerator overnight for a slow, flavorful rise. Let it warm to room temperature and proceed with shaping and cooking as usual.

Why didn’t my Bazlama puff up?

A few things could be at play: the pan might not be hot enough, the dough wasn’t proofed fully, or it was rolled too thick or thin. Don’t fret—No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) is forgiving, and a little practice makes perfect!

Can I add flavors or herbs to the dough?

Definitely! While classic Bazlama is lovely as is, knead in chopped herbs, garlic, or even a pinch of spices for a fun twist on tradition. Just keep the basic method the same.

Final Thoughts

Once you try No-Oven Turkish Bread With Only 3 Ingredients (Bazlama), you’ll wonder how you ever lived without it. It’s easy, tasty, and brings warmth to any meal. I hope you give it a go and make this delightful bread part of your own kitchen traditions—trust me, it’s a true keeper!

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