No-Oven Turkish Bread Bazlama (Print-Friendly Version)
Soft, fluffy Turkish flatbread cooked on the stovetop—perfect for dipping or wrapping with your favorite fillings.
# What You'll Need:
→ Dough
01 -
500 g bread flour or all-purpose flour
02 -
160 ml warm milk
03 -
160 ml warm water
04 -
10 g instant dry yeast
05 -
10 g granulated sugar
06 -
8 g salt
→ Topping (optional)
07 -
20 g melted unsalted butter or olive oil
08 -
chopped fresh parsley
# How to Make It:
01 -
Combine warm milk, warm water, granulated sugar, and instant dry yeast in a large mixing bowl. Mix thoroughly to dissolve yeast and sugar.
02 -
Add bread flour and salt to the bowl. Stir until a shaggy dough forms, then knead by hand on a lightly floured surface until the dough is smooth and no longer sticky.
03 -
Cover the bowl with a clean cloth and allow the dough to rise in a warm place until doubled in size, approximately 1 hour.
04 -
Turn the dough onto a lightly floured surface. Divide into 6 equal pieces and shape each piece into a smooth round. Cover loosely with plastic wrap.
05 -
Flatten each dough round using a rolling pin to a disk approximately 18 cm in diameter and 5 mm thick.
06 -
Heat a thick-bottomed skillet or nonstick pan over medium heat.
07 -
Cook each prepared round in the hot skillet until bubbles form on the surface. Flip and continue cooking; once the bread balloons, reduce heat to low to finish baking.
08 -
Transfer cooked bread to a warm plate and cover with a clean cloth to retain moisture.
09 -
Brush the surface of each bread with melted butter or olive oil. Garnish with chopped fresh parsley as desired and serve warm.
# Additional Tips:
01 -
A thick-bottomed pan provides steady, even heat for proper puffing and browning.
02 -
These rounds are excellent for wraps, sandwiches, or for dipping in sauces.