No-Oven Turkish Bread Bazlama (Printer-Friendly)
Light, pillowy Turkish bazlama made on the stovetop—ideal for dipping, stuffing, or enjoying warm with a pat of butter.
# What You'll Need:
→ Dough
01 -
500 g bread flour or all-purpose flour
02 -
120 ml warm whole milk
03 -
180 ml warm water
04 -
7 g instant dry yeast
05 -
8 g granulated sugar
06 -
10 g kosher salt
→ Optional Finishing
07 -
30 g melted unsalted butter or extra virgin olive oil for brushing
08 -
2 tablespoons finely chopped flat-leaf parsley
# Steps to Follow:
01 -
Combine warm milk, water, sugar, and yeast in a large mixing bowl. Whisk thoroughly and let stand for 3–5 minutes until foam forms on the surface.
02 -
Add flour and salt to the yeast mixture. Mix with a spoon or by hand until a rough dough forms. If too sticky, incorporate a small amount of additional flour.
03 -
Transfer dough to a lightly floured surface and knead for 8–10 minutes until soft, smooth, and elastic. The dough should spring back when gently pressed.
04 -
Place dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and allow to rise in a warm spot for 1 hour or until doubled in volume.
05 -
Punch down the dough and divide it into 6 equal pieces. Shape each into a round ball. Cover with a damp towel to prevent drying.
06 -
With a rolling pin, flatten each ball into a disc about 18 cm in diameter and 5 mm thick. Lightly dust with flour as needed.
07 -
Heat a heavy skillet or griddle over medium heat for 2–3 minutes until thoroughly hot.
08 -
Place one round on the hot pan. Cook 2–3 minutes until bubbles form on the surface. Flip with a spatula.
09 -
Lower heat and cook the second side. Gently press with a spatula if needed to encourage puffing. Rotate bread for even color.
10 -
Remove bread from pan and immediately cover with a clean towel to trap steam. Repeat with remaining rounds.
11 -
Brush hot bread with melted butter or olive oil and sprinkle with chopped parsley. Serve immediately while warm.
# Extra Suggestions:
01 -
Bazlama is naturally vegan if finished with olive oil instead of butter; allow the dough to rise fully for the best texture.
02 -
For extra flavor, garnish with sesame or nigella seeds before cooking.
03 -
Store cooled bread wrapped in a cloth for up to 2 days at room temperature or freeze for longer storage.