No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)

There’s something magical about homemade bread—especially when it doesn’t require an oven. Memories of warm, fluffy bread rolling off the stovetop fill my thoughts, reminding me of loving kitchens where delightful recipes come to life. No-Oven Turkish Bread, or Bazlama, brings comfort and nostalgia all in one delicious bite. This delightful bread emerges with just three basic ingredients, making it accessible for everyone.

As the aroma of baking bread wafts through the air, it creates a sense of anticipation that is hard to replicate. How satisfying it feels to knead the dough, watch it rise, and hear it puff in the frying pan! The beauty of Bazlama lies in its simplicity and adaptability. You can enjoy it alongside a hearty dish or munch on it as a snack. Making No-Oven Turkish Bread suits moments of celebration or casual family dinners, and it’s a fantastic way to introduce children to cooking.

Grab your ingredients, roll up your sleeves, and let’s dive into creating your own No-Oven Turkish Bread. This is a culinary adventure that promises joy and satisfaction!

Understanding Turkish Bread

Fundamentals

Turkish bread has a rich history, often enjoyed in many forms throughout the Mediterranean. Bazlama, specifically, stands out as a simple, round flatbread known for its soft texture. It serves as the perfect companion for various dishes, ideal for soaking up sauces, or simply for spreading with butter or olive oil. Understanding the fundamentals of this straightforward recipe sets the stage for success.

At the heart of Bazlama lies the unique combination of bread flour, warm milk, and warm water. The warm liquids awaken the yeast, creating a delightful rise and flavor. The dough’s consistency must remain just right to ensure that it puffs perfectly when it heats.

Preparation/setup

To set up for this No-Oven Turkish Bread, gather the ingredients in an organized manner. You will need 500 grams of flour, 160 milliliters of warm milk, 160 milliliters of warm water, 10 grams of instant dry yeast, 10 grams of sugar, 8 grams of salt, and 20 grams of melted butter or olive oil. Additionally, fresh chopped parsley adds flavor and a touch of color.

Start by preparing a comfortable workspace. You’ll need a sturdy mixing bowl and a surface for kneading. Clear everything that doesn’t contribute to the bread-making process, making it easier to focus on the task at hand.

Ingredients

• 500 g bread flour or all-purpose flour (4 cups)
• 160 ml warm milk (2/3 cup)
• 160 ml warm water (2/3 cup)
• 10 g instant dry yeast (1.5 tbsp)
• 10 g sugar (1 tbsp)
• 8 g salt (0.8 tbsp)
• 20 g melted unsalted butter or olive oil
• Chopped parsley

Directions

1. Pour warm milk, warm water, sugar, and yeast into a container. Mix them well.
2. Add flour and salt and mix well.
3. Knead the dough by hand until it’s no longer sticky and the surface is smooth.
4. Cover the dough and let it proof until it has doubled in size (about 1 hour).
5. Divide the dough into 6 pieces and shape them into rounds. Cover them with a plastic bag.
6. Press them out with a roller to a round shape of about 18 cm and 5 mm thick.
7. Turn on the stove and heat the pan over medium heat.
8. Bake on both sides. When lots of bubbles have formed, turn the bread over to the other side.
9. When the bread pops like a balloon, turn the heat down to low.
10. Cover the bread with a cloth to prevent it from drying out while baking.
11. Brush the bread with a little butter or olive oil and enjoy.

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Elevating Your Turkish Bread Experience

Technique

The technique used in making Bazlama is essential to achieving the perfect texture. Kneading the dough properly ensures that gluten develops, providing the bread with the necessary elasticity. Pay attention to the kneading process; it should last for about 8-10 minutes or until the dough feels elastic yet still slightly tacky.

While the dough rises, resist the temptation to disturb it. Give it the full hour to develop. The warmer your space is, the faster it will rise, so consider wrapping the bowl in a towel to trap heat, particularly in cooler months.

Tips/tricks

Here are a few handy tips to ensure you get the best results:

1. Proper Temperature: Make sure your liquids are warm but not hot. This prevents the yeast from dying and ensures a successful rise.
2. Knead Well: Knead until the dough is smooth and does not stick to your hands. This is crucial for texture.
3. Thick Pan Importance: Always use a thick pan to prevent burns and allow even cooking. A thin pan may lead to uneven results and prevent the dough from rising well.
4. Use a Lid: If possible, use a lid for your pan to help trap steam, resulting in a softer bread.

Perfecting Your No-Oven Turkish Bread

Perfecting results

Once you master the basics, you can begin perfecting your Bazlama. Remember that the perfect browning occurs when you balance the heat—medium heat for cooking and lower heat for finishing. Keep an eye on the bubbles forming—it indicates when to flip the bread.

A well-cooked piece of Bazlama should have a golden brown exterior with a fluffy interior. Experiment with the thickness; slightly thicker bread retains moisture while thinner variations offer a crispier bite.

Troubleshooting/variations

Should your bread not rise as expected, check your yeast freshness. Old yeast won’t provide the necessary leavening power. If humidity is too low, try to proof in a more humid environment, like covering the dough with a damp cloth.

Feel free to play with variations by adding herbs or spices to the dough. Chopped rosemary, garlic powder, or even a sprinkle of cumin can elevate the flavor profile, giving you a delightful twist.

Serving Your Turkish Bread

Serving/presentation

Presenting your Bazlama is as delightful as making it. Arrange the warm bread on a vibrant platter. You can brush it with melted butter or olive oil infused with herbs for added flavor. Serve with a variety of dips or spreads, like hummus or tzatziki, for a delightful appetizer or side dish.

Pairings/storage

Alongside soups or stews, No-Oven Turkish Bread serves as the perfect accompaniment. It pairs wonderfully with fresh salads, lending a hearty touch without overpowering the meal.

If you have leftovers, store them in an airtight container at room temperature. They maintain freshness for a couple of days. For extended storage, freeze Bazlama wrapped in plastic wrap and then placed in a freezer bag. When you’re ready to enjoy, simply reheat in a pan on low heat.

No-Oven Turkish Bread celebrates the art of simple cooking. It invites you to gather, share, and connect. With just three ingredients, it transforms ordinary moments into extraordinary meals.

No-Oven Turkish Bread With Only 3 Ingredients (Bazlama)

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• Author: emma
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A simple and delightful Turkish bread that doesn’t require an oven, made with just three basic ingredients.

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Ingredients

Scale 1x2x3x

• 500 g bread flour (4 cups)
• 160 ml warm milk (2/3 cup)
• 160 ml warm water (2/3 cup)
• 10 g instant dry yeast (1.5 tbsp)
• 10 g sugar (1 tbsp)
• 8 g salt (0.8 tbsp)
• 20 g melted unsalted butter or olive oil
• Chopped parsley (for garnish)

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Instructions

1. Pour warm milk, warm water, sugar, and yeast into a container. Mix well.
2. Add flour and salt, and mix until combined.
3. Knead the dough by hand until it’s no longer sticky and the surface is smooth (about 8-10 minutes).
4. Cover the dough and let it proof until it has doubled in size (about 60 minutes).
5. Divide the dough into 6 pieces and shape them into rounds. Cover with a plastic bag.
6. Roll out each round to about 18 cm in diameter and 5 mm thick.
7. Heat a thick pan over medium heat.
8. Cook the bread on both sides until bubbles form; flip the bread over.
9. When the bread puffs like a balloon, reduce the heat to low and cover with a cloth to retain moisture.
10. Brush with melted butter or olive oil before serving.

Notes

Ensure the liquids are warm but not hot to activate the yeast successfully. Use a thick pan for even cooking.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Bread
• Method: Stovetop
• Cuisine: Turkish

Nutrition

• Serving Size: 1 piece
• Calories: 180
• Sugar: 1g
• Sodium: 200mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 0mg

Keywords: bread, no-oven, Turkish bread, Bazlama, flatbread