I remember pulling flour-dusted flatbreads from my grandma’s pan, steam puffing up like a little magic show. That same energy is back with this no-oven Turkish bread. It’s trending big-time on TikTok and Reddit for a reasonit’s simple, cozy, and satisfying. If you’ve got about an hour and a half (mostly hands-off!) and a skillet, you’re ready to create these warm, pillowy delights.
This fluffy, skillet-puffed beauty is called Bazlamabasically the Turkish cousin of naan. This recipe uses just a few pantry staples: flour, warm milk and water, yeast, sugar, and salt. It involves a light knead and proofing, yielding a bread that’s crunchy on the outside and wonderfully pillowy inside. Full details in the blog!
I grew up with flatbread on the stove, watching my mama flip rounds till golden blisters formed. We didn’t always have an oven, but flavor? Oh yeah. I’ve tested this easy Bazlama recipe every which way. And there’s one little trick that makes it even fluffier…
Why You’ll Love This Bread
Making no-oven Turkish bread is like a warm hug from the kitchensimple, satisfying, and perfect for any level of baking expertise!
Nostalgic comfort: Whether it’s a light lunch or warm dipper for your favorite curry, this bread brings cozy vibes every time.
Minimal kneading: Just mix, a light knead, proof, and cook. Perfect for when you want fresh flatbread with a manageable effort.
Quick & versatile: From shawarma wraps to a snack with butter, this quick Turkish bread does it all.
No oven required: All you need is a sturdy pan to create these soft, bubbly beauties at home.
What You’ll Need
This simple Turkish flatbread is made with pantry staples and just a few tools. Here’s the breakdown:
Ingredients:
Flour: 3 cups (about 360g) bread flour for the best texture, but all-purpose works great too.
Warm milk + water: 1 cup (240ml) warm milk plus 1/2 cup (120ml) warm water. The warmth helps activate the yeast, ensuring a fluffy rise.
Instant dry yeast: 1 teaspoon, a kitchen hero for a reliable rise.
Sugar: 1 teaspoon, for flavor balance and to help activate the yeast.
Salt: 1 teaspoon, for essential flavor.
Optional toppings: Brush with melted butter or olive oil for that final touch.
Basic Tools:
A mixing bowl, rolling pin, and sturdy skillet are all you’ll need.
Pro Tip: Use a thick-bottomed pan like cast iron or a good quality non-stick for even cookingthin pans can cause uneven bubbling and scorching!
How to Make No-Oven Turkish Bread (Bazlama)
This easy Bazlama recipe comes together in a few straightforward steps. Don’t be intimidated by the proofing timeit’s mostly hands-off and essential for that fluffy magic!
Activate yeast: In a large mixing bowl, combine the warm milk, warm water, and sugar. Sprinkle the instant dry yeast over the liquid and let it sit for 5-10 minutes until foamy.
Mix the dough: Stir in the flour and salt until a sticky dough forms.
Knead lightly: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should be soft but not overly sticky.
Proof: Place the dough in a lightly oiled bowl, turning once to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
Shape & roll: Gently deflate the risen dough and divide it into 6 equal balls. On a lightly floured surface, roll each ball into a round about 18cm (7 inches) wide and 5mm (0.2 inches) thick.
Cook: Heat your sturdy skillet over medium heat. Do not add oil. Cook each round for 2-3 minutes per side until bubbles form, then flip. When it puffs like a balloon, lower the heat slightly and continue cooking until golden brown spots appear on both sides.
Pro Tip: Keep finished breads under a clean cloth to stay warm and soft while you cook the rest. That trapped steam keeps them extra pillowy!
Step Summary:
Step
Action
Time
Activate Yeast
Combine liquids, sugar, yeast
5-10 min
Mix & Knead
Combine ingredients; form and lightly knead dough
10-15 min
Proof
Let dough rise until doubled
1 hour
Shape
Roll dough into 18cm rounds
10 min
Cook
Pan-fry both sides (6 breads)
15-18 min
Total Time
~1 hour 40 minutes
Storage & Reheating
This homemade Turkish bread is best served fresh, but you can store leftovers for later. Here’s how to keep that softness:
Room temperature: Wrap tightly in a clean cloth or place in a zip-top bag for up to 2 days.
Freeze: After cooking, let the bread cool completely. Layer with parchment paper (to prevent sticking) and freeze in an airtight container or freezer bag for up to 3 months.
Reheat: Warm in a dry skillet over medium-low heat for a few minutes per side until heated through, or microwave briefly wrapped in a damp paper towel to restore moisture.
Storage Tips:
Type
How To
Time
Room Temp
Cloth wrap/bag
2 days
Freeze
Layer with parchment, airtight container
3 months
Reheat
Skillet or damp towel in microwave
2–3 min
Troubleshooting & Tips
If your easy Turkish flatbread isn’t turning out quite right, don’t worry! Here’s how to troubleshoot common issues:
Flat bread, no bubbles: Ensure your yeast is active (foamy after 5-10 mins). Also, make sure your skillet is fully preheated before cooking, but not too hot.
Tough texture: Avoid overworking the dough during kneading or using too much flour when rolling. A well-proofed dough is also key for tenderness.
Burnt spots: Adjust the heat to medium-low if your flatbread is browning too quickly. The skillet should be hot enough to cook but not scorch.
Pro Tip: Practice makes perfect! The more you cook these, the more you’ll master the bubbling magic and skillet temperature control.
Expert Insight: Mastering No-Oven Turkish Bread
No-oven Turkish bread (Bazlama) showcases the beauty of simplicity in baking. By relying on minimal components and stovetop cooking, this method preserves the bread’s soft, airy texture while delivering authentic flavors without the need for specialized equipment. It’s a testament to how traditional techniques, combined with simple ingredients, can transform basic flour and water into something truly extraordinary.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting No-Oven Turkish Bread
After many attemptslike when my dough stuck stubbornly to the pan or needed extra resting timeI finally nailed this No-Oven Turkish Bread. Each try revealed small tricks and nuances in dough consistency and pan heat, and now the bread comes out soft and flavorful every time, a comforting staple I’m proud to share.
FAQs About No-Oven Turkish Bread
Can I make this bread gluten-free?
Gluten-free flours behave differently and often lack the elasticity of wheat flour. For this recipe, using a blend of gluten-free flours with xanthan gum can help mimic the texture. However, expect a denser bread and slightly different cooking times when making this simple Turkish flatbread gluten-free.
How do I store leftover quick Turkish bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, freeze the bread in a zip-lock bag for up to a month. Reheat on a skillet or in a microwave before serving to restore softness and warmth.
Can I add flavors or toppings to this dish?
Yes, you can enhance this meal by adding herbs like zaatar, sesame seeds, or nigella seeds on top before cooking. A brush of garlic butter or olive oil after cooking also adds great flavor. These simple touches keep the bread authentic yet personalized to your taste.
What is the best pan for cooking No Oven Turkish Bread?
A heavy-bottomed skillet like cast iron or nonstick is ideal for even heat distribution. These pans help achieve a golden crust without burning. Avoid thin pans, as they can cause uneven cooking or hot spots for this no-knead Turkish flatbread.
Can I double the recipe for large gatherings?
Absolutely. Doubling is simple, but cook the breads one at a time to maintain consistent heat and crisp texture. Also, allow enough time for the dough to rest properly to get the best rise and tenderness in this easy Bazlama recipe.
Conclusion
This no-oven Turkish bread is a quick, no-fuss winner you’ll reach for again and again. In just under 2 hours (with most of that being hands-off proofing), you’ll have soft, pillowy flatbreads using just a skillet and simple pantry staples. You’ll love how effortlessly it brings homemade warmth to your kitchen, with that perfect balance of tender and slightly crisp edges.
Try adding fresh herbs or a sprinkle of za’atar before cooking for a little extra flair, or brush with olive oil and garlic aftersimple twists that make this easy bazlama recipe your own. Store any leftovers wrapped in cloth or freeze for busy days ahead, a handy tip I picked up from family-style bakers. This simple Turkish flatbread adapts beautifully to whatever you have on hand.
Did this skillet Turkish flatbread bring a little nostalgic joy to your table? I’d love to see your photos or hear about your favorite add-ins. Pass this recipe on to friends and familythey’re gonna thank you. Cozy up with this quick Turkish bread, and enjoy every comforting bite as much as I do.
Yesica Andrews
No-Oven Turkish Bread With Only 3 Ingredients: Quick and Easy Recipe
This no-oven-turkish-bread-with-only-3-ingredients recipe is a quick and easy bazlama recipe perfect for homemade-turkish-bread lovers. Soft and fluffy, this simple Turkish flatbread requires minimal ingredients and no oven, making it an ideal choice for a quick meal or snack.
20 g Melted unsalted butter (or olive oil) (optional)
Chopped parsley (optional)
Method
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.
Brush the bread with a little butter or olive oil and enjoy.
Notes
For best results, use a thick pan rather than a thin one to help the bread rise properly. You can freeze extra portions for quick meals later. This bread works great as a wrapper for chicken shawarma or Thai chicken satay, or as dipping bread for butter chicken.
