No-Oven Turkish Bread Bazlama (Print-Friendly Version)
Fluffy Turkish bazlama, no oven needed. Enjoy warm, pocketed rounds—excellent for filling or dipping.
# What You 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, sugar, and instant dry yeast in a large mixing bowl and mix thoroughly.
02 -
Add bread flour and salt to the yeast mixture. Stir to combine, then knead by hand until the dough is smooth and no longer sticky.
03 -
Cover the bowl with a clean cloth and let the dough rise in a warm place until it doubles in size, approximately 1 hour.
04 -
Turn the dough onto a lightly floured surface. Divide into 6 equal pieces and shape each into a round. Cover loosely with plastic wrap.
05 -
Flatten each piece of dough using a rolling pin into a round measuring 18 cm in diameter and 5 mm thick.
06 -
Heat a thick-bottomed skillet or nonstick pan over medium heat.
07 -
Cook each dough round in the hot pan until bubbles form on the surface. Flip and cook the opposite side. When the bread balloons, reduce heat to low.
08 -
Transfer cooked bread to a warm plate and cover with a clean cloth to keep moist.
09 -
Brush the surface of each bread with melted butter or olive oil. Garnish with chopped parsley if desired and serve warm.
# Important Notes:
01 -
Using a thick pan ensures even cooking and allows the bread to puff up properly.
02 -
This bread is ideal for wrapping around fillings or dipping in sauces.