No-Oven Turkish Bread (Bazlama-Style) – Soft, Puffy & Easy

There’s something magical about a warm, puffy flatbread fresh off the pan. Bazlama, a traditional Turkish bread, is soft, slightly chewy, and incredibly versatile. Unlike most bread recipes that require an oven, this No-Oven Turkish Bread is made entirely on the stovetop, making it accessible for everyone. Whether you’re looking for a bread to accompany soups, dips, or just to enjoy with olive oil, this easy Bazlama recipe delivers golden, fluffy rounds every time.

Why You’ll Love This Bazlama Recipe

• No oven required: Perfect for small kitchens or stovetop cooking.
• Soft & puffy texture: Achieved with simple ingredients and careful cooking.
• Quick and easy: Ready in under 1 hour, including rising time.
• Versatile: Serve as sandwich bread, with dips, or alongside soups and stews.
• Traditional taste: Authentic Turkish flavor and texture without complicated techniques.

Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 tsp instant yeast
• ¾ cup warm water (110°F / 43°C)
• 2 tbsp olive oil, plus extra for cooking
• Optional: sesame seeds or nigella seeds for topping

Instructions

1. Activate Yeast: In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Make the Dough: In a large mixing bowl, combine flour and salt. Pour in yeast mixture and olive oil. Mix until a soft dough forms.
3. Knead the Dough: Transfer dough to a lightly floured surface. Knead for 8–10 minutes until smooth and elastic. Return to the bowl, cover, and let rise for 30 minutes or until doubled in size.
4. Divide and Shape: Punch down the dough gently. Divide into 6 equal pieces. Roll each piece into a ball, then flatten into rounds about ½ inch thick. Optional: sprinkle sesame or nigella seeds on top and press lightly.
5. Cook on Stovetop: Heat a non-stick or cast-iron skillet over medium heat. Brush lightly with olive oil. Cook each round for 2–3 minutes on the first side until golden brown, then flip and cook another 2–3 minutes. Adjust heat if browning too quickly.
6. Cool Slightly & Serve: Transfer cooked bread to a clean kitchen towel and cover to keep soft. Serve warm with olive oil, dips, or as part of a meal.

No-Oven Turkish Bread (Bazlama-Style) – Soft, Puffy & Easy

Soft and puffy Turkish flatbread made on the stovetop. No oven needed for this easy Bazlama recipe.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 pieces

Course: Bread, Breakfast, Snack

Cuisine: Middle Eastern, Turkish

Calories: 180

Ingredients

  

Dough

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 2 tsp instant yeast
• 3/4 cup warm water 110°F / 43°C
• 2 tbsp olive oil plus extra for cooking
• Optional toppings sesame seeds or nigella seeds

Equipment

• Mixing bowls
• Non-stick skillet or cast-iron pan
• Rolling Pin
• Kitchen towel

Method

 

1. Mix warm water, sugar, and yeast in a small bowl. Let sit 5–10 minutes until foamy.
2. Combine flour and salt in a large bowl. Add yeast mixture and olive oil. Mix into a soft dough.
3. Knead dough on floured surface 8–10 minutes until smooth. Cover and let rise 30 minutes.
4. Divide dough into 6 pieces. Roll each into a ball, flatten into ½ inch thick rounds. Add seeds if desired.
5. Heat skillet over medium. Brush lightly with olive oil. Cook each bread 2–3 minutes per side until golden.
6. Transfer bread to towel-covered plate to keep soft. Serve warm.

Notes

Bread keeps soft for 1–2 days in a sealed container. Reheat lightly on stovetop.

Tips for Perfect Bazlama

• Water temperature matters: Use warm, not hot, water to activate yeast without killing it.
• Do not over-flour: Too much flour makes the bread dense. Dough should be slightly sticky but manageable.
• Pan choice: A heavy-bottomed skillet or cast iron pan ensures even cooking and a puffy texture.
• Keep warm: Stack finished breads and cover with a clean towel to retain softness.
• Optional flavor boost: Add herbs like thyme, oregano, or za’atar to the dough for a fragrant variation.

Variations

1. Cheesy Bazlama: Fold in vegan or regular cheese before cooking for melty, indulgent rounds.
2. Whole Wheat Version: Substitute half of the flour with whole wheat for a nuttier flavor.
3. Garlic Herb: Brush with garlic-infused olive oil after cooking.
4. Mini Sandwiches: Make smaller rounds and use as slider buns with your favorite fillings.

Serving Suggestions

• Serve with hummus, baba ganoush, or tzatziki for a Mediterranean-style appetizer.
• Pair with soups, stews, or roasted vegetables for a wholesome meal.
• Use as a base for flatbread pizzas or sandwiches.
• Great for picnics or lunchboxes — keeps soft in a sealed container for a day or two.

Fun Facts & Cultural Context

• Bazlama is a traditional Turkish flatbread commonly eaten in Turkey for breakfast, lunch, or dinner.
• Unlike pita, Bazlama is thicker and softer, with a slightly chewy interior.
• Traditionally cooked on a sac (a convex metal griddle) over an open flame, but stovetop pan versions replicate the texture beautifully.
• Often enjoyed fresh, the bread is sometimes split open and filled with cheese, honey, or herbs.
• This bread’s simplicity has made it popular worldwide as an easy, stovetop flatbread alternative.

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