No-Oven Turkish Bread With Only 3 Ingredients (Bazlama) – trychinesegoodies.com

This Turkish bread is so tasty and easy, it’s perfect for anyone to whip up right at home. The center of the bread is hollow, making it ideal to wrap around your favorite fillings or dip into delicious sauces.
Try it wrapped with – Chicken Shawarma, Teriyaki Meatballs, or Salisbury Steak.
Or serve it alongside curry like – Butter Chicken.

Watch how to do it:

What do you need:

✤ Dough [Makes about 6 pieces, each 18cm]

• 500g Bread flour or all-purpose flour (about 4 cups)
• 160ml Warm milk (2/3 cup)
• 160ml Warm water (2/3 cup)
• 10g Instant dry yeast (1½ tbsp)
• 10g Sugar (1 tbsp)
• 8g Salt (just under 1 tbsp)

✤ Topping (optional but tasty!)

• 20g Melted unsalted butter or olive oil
• Chopped fresh parsley

How to make:

1. Mix warm milk, warm water, sugar, and yeast in a bowl. Stir gently until combined.
2. Add the flour and salt, then mix everything together. Knead by hand until the dough feels smooth and not sticky at all.
3. Cover the dough with a clean towel or plastic wrap and let it rise in a warm spot until it doubles in size – about an hour.
4. Once risen, divide the dough into 6 equal pieces and roll each into a ball. Cover them loosely with plastic wrap to rest.
5. Use a rolling pin to flatten each ball into circles about 18 cm wide and 5 mm thick.
6. Heat a thick pan over medium heat on your stove. A cast iron skillet works great here!
7. Cook each bread on one side until lots of bubbles start to form, then flip it over.
8. When your bread puff ups like a balloon, reduce the heat to low to cook it through without burning.
9. While cooking, cover the bread with a clean cloth to keep it moist and soft.
10. TIP: Using a heavy, thick pan helps the bread rise well. Thin pans tend to make it flat.
11. Once cooked, brush the bread with some melted butter or olive oil for a lovely finish, then dig in!

What to serve Turkish bread:

I love making extra batches of this bread to freeze for busy nights. It’s a quick fix for dinner when paired with homemade chicken shawarma or Thai chicken satay wrapped inside. Plus, it’s simply perfect as a dipping bread for creamy butter chicken or any curry you love.

Storage Tips

Have leftovers? No problem! This Turkish bread keeps well stored in an airtight bag at room temperature for up to 2 days. If you want to hold onto it longer, wrap it tightly and freeze it for up to a month. Just thaw it out at room temperature or warm it gently in a pan or oven before serving—it tastes just like fresh!

Make-Ahead Tips

If you’re prepping in advance, you can mix and knead the dough the night before, then cover and refrigerate it overnight. In the morning, let it come to room temperature and rise until doubled, then continue with shaping and cooking. This slows the yeast down and adds great flavor, making your bread even better without extra effort on busy days.

Variations

• Try adding garlic powder or za’atar to the dough for a fragrant twist.
• Swap the milk for yogurt to make it extra soft and tender.
• For a vegan version, use water and plant-based milk instead of dairy milk and skip the butter topping or swap for olive oil.
• Mix in some chopped fresh herbs like rosemary or thyme right into the dough for extra flavor.

Serving Suggestions

• Use it as a sandwich wrap for grilled meats or veggies.
• Serve alongside soups or stews for dipping.
• Stuff with scrambled eggs and cheese for a quick breakfast pita.
• Tear it and use it like traditional Turkish pide bread with olives and cheese.

Recipe FAQs

• Can I use all-purpose flour? Yes! Both bread flour and all-purpose work well, but bread flour gives a chewier texture.
• Why does my bread not puff up? Make sure your pan is hot and thick-bottomed, and the dough isn’t rolled too thin. Also, don’t rush the proofing step!
• Can I use warm water instead of milk? Yes, just keep the same amount of liquid total.
• Do I need a stand mixer? Nope! This dough is simple and kneading by hand works perfectly.
• How do I store leftover bread? Store in an airtight bag at room temp for a couple of days or freeze for longer.