This No-Knead Turkish Bread Recipe, also known as Bazlama, is a soft and fluffy flatbread that is surprisingly easy to make at home without an oven. Whether you are looking for the perfect vessel for a chicken shawarma wrap or a soft bread to dip into a rich butter chicken, this traditional Turkish staple delivers every time.
Table of Contents
Why You Will Love This Recipe
There are many reasons why this No-Knead Turkish Bread Recipe will become a staple in your kitchen:
- No Oven Required: You can achieve perfectly puffed, golden bread using just a simple stove-top frying pan.
- Beginner Friendly: Since there is no intense kneading required, even novice bakers can achieve a professional result.
- The Pocket Effect: The bread naturally puffs up like a balloon, creating a hollow center that is perfect for stuffing with meats and vegetables.
- Versatile Pairing: It works equally well as a wrap for Mediterranean dishes or as a side for Indian and Middle Eastern curries.
- Pantry Staples: You likely already have all the ingredients in your kitchen right now.
Ingredients
To make six large pieces of this delicious Turkish bread (approximately 18cm each), you will need the following ingredients:
- 500g Bread flour or all-purpose flour (approximately 4 cups)
- 160ml Warm milk (approximately 2/3 cup)
- 160ml Warm water (approximately 2/3 cup)
- 10g Instant dry yeast (approximately 1.5 tbsp)
- 10g Sugar (approximately 1 tbsp)
- 8g Salt (approximately 0.8 tbsp)
- 20g Melted unsalted butter or olive oil (optional for topping)
- Freshly chopped parsley (optional for garnish)
Step-by-Step Instructions
Follow these simple steps to create soft, pillowy Bazlama from scratch:
- Activate the Yeast: In a large mixing bowl or container, pour in the warm milk, warm water, sugar, and instant dry yeast. Stir the mixture well until the sugar and yeast are dissolved.
- Form the Dough: Add the flour and salt to the liquid mixture. Mix thoroughly. Knead the dough gently by hand just until it is no longer sticky and the surface feels relatively smooth.
- First Proof: Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft-free area and let it proof until it has doubled in size, which usually takes about 1 hour.
- Divide and Shape: Once the dough has risen, gently deflate it. Divide the dough into 6 equal pieces and shape each into a smooth round ball. Cover the dough balls with a plastic bag or cloth to prevent them from drying out.
- Roll Out: On a lightly floured surface, use a rolling pin to press each ball into a round shape about 18 cm in diameter and 5 mm thick.
- Heat the Pan: Place a thick-bottomed pan over medium heat. It is important to use a heavy pan to ensure even heat distribution.
- Cook the Bread: Place one dough round into the hot pan. Bake until you see lots of small bubbles forming on the surface, then turn the bread over.
- The Balloon Phase: Continue cooking until the bread pops up like a balloon. Once fully puffed, turn the heat down to low to finish cooking the inside without burning the exterior.
- Keep Soft: As you remove each bread from the pan, immediately cover it with a clean kitchen towel. This traps the steam and prevents the bread from drying out.
- Finish and Serve: Brush the warm bread with a little melted butter or olive oil and sprinkle with parsley if desired.
Expert Tips / Pro Tips
To ensure your No-Knead Turkish Bread Recipe turns out perfectly every time, keep these expert tips in mind:
Use a Heavy Pan: A cast-iron skillet or a heavy-bottomed frying pan is superior to thin pans. Thin pans often result in uneven cooking, which may prevent the bread from puffing up into a balloon.
Temperature Matters: Ensure your milk and water are warm (around 105-110°F) but not hot. If the liquid is too hot, it will kill the yeast, and your bread will not rise.
Don’t Skip the Towel: Wrapping the hot bread in a cloth immediately after cooking is the secret to a soft, pliable texture. If left uncovered, the edges can become crisp and brittle.
Consistency is Key: Try to roll the dough to an even 5mm thickness. If one side is significantly thinner than the other, the steam might escape through a weak point rather than puffing the bread up.
Variations & Substitutions
While the classic No-Knead Turkish Bread Recipe is delicious as is, you can customize it to your liking:
- Whole Wheat Version: Substitute half of the white flour with whole wheat flour for a nuttier flavor and extra fiber. You may need to add an extra tablespoon of water.
- Garlic Butter: Mix minced garlic into your melted butter topping for a savory garlic bread twist.
- Vegan Option: Replace the warm milk with more warm water or a neutral plant-based milk, and use olive oil instead of butter for the topping.
- Seed Topping: Sprinkle nigella seeds or sesame seeds onto the dough before rolling it out for an authentic Mediterranean look and taste.
Serving Suggestions
This versatile bread can be used in numerous ways:
- As a Wrapper: It is the perfect size for Chicken Shawarma, Thai Chicken Satay, or Teriyaki Meatballs.
- As a Dipping Bread: Serve it alongside a hot bowl of Butter Chicken, Salisbury Steak gravy, or any hearty lentil soup.
- Breakfast Style: Use it to make a breakfast wrap with eggs, cheese, and sucuk (Turkish sausage).
- Simple Snack: Simply enjoy it warm with a side of hummus, tzatziki, or a drizzle of olive oil and za’atar.
Storage, Freezing & Reheating
If you have leftovers from your No-Knead Turkish Bread Recipe, follow these storage tips:
Storage: Keep the bread in an airtight bag at room temperature for up to 2 days.
Freezing: This bread freezes exceptionally well. Place parchment paper between the slices so they don’t stick together, and store them in a freezer-safe bag for up to 3 months.
Reheating: To restore the softness, reheat the bread in a dry pan over medium heat for 30 seconds on each side. Alternatively, wrap it in a damp paper towel and microwave for 15-20 seconds.
Nutrition Information
Note: Nutritional values are estimates per serving based on 6 servings.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 345 kcal |
| Total Fat | 5g |
| Saturated Fat | 2g |
| Cholesterol | 10mg |
| Sodium | 520mg |
| Total Carbohydrates | 64g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 10g |
No-Knead Turkish Bread (Bazlama)
Ingredients
Equipment
Method
- Activate the Yeast: In a large mixing bowl or container, pour in the warm milk, warm water, sugar, and instant dry yeast. Stir the mixture well until the sugar and yeast are dissolved.160 ml Warm milk, 160 ml Warm water, 10 g Sugar, 10 g Instant dry yeast
- Form the Dough: Add the flour and salt to the liquid mixture. Mix thoroughly. Knead the dough gently by hand just until it is no longer sticky and the surface feels relatively smooth.500 g Bread flour or all-purpose flour, 8 g Salt
- First Proof: Cover the bowl with a damp cloth or plastic wrap. Place it in a warm, draft-free area and let it proof until it has doubled in size, which usually takes about 1 hour.
- Divide and Shape: Once the dough has risen, gently deflate it. Divide the dough into 6 equal pieces and shape each into a smooth round ball. Cover the dough balls with a plastic bag or cloth to prevent them from drying out.
- Roll Out: On a lightly floured surface, use a rolling pin to press each ball into a round shape about 18 cm in diameter and 5 mm thick.
- Heat the Pan: Place a thick-bottomed pan over medium heat. It is important to use a heavy pan to ensure even heat distribution.
- Cook the Bread: Place one dough round into the hot pan. Bake until you see lots of small bubbles forming on the surface, then turn the bread over.
- The Balloon Phase: Continue cooking until the bread pops up like a balloon. Once fully puffed, turn the heat down to low to finish cooking the inside without burning the exterior.
- Keep Soft: As you remove each bread from the pan, immediately cover it with a clean kitchen towel. This traps the steam and prevents the bread from drying out.
- Finish and Serve: Brush the warm bread with a little melted butter or olive oil and sprinkle with parsley if desired.20 g Melted unsalted butter or olive oil, Freshly chopped parsley
Notes
FAQ
Why didn’t my Turkish bread puff up?
There are usually three reasons: the pan wasn’t hot enough, the dough was rolled too thin (causing it to tear), or the pan was too thin and didn’t distribute heat evenly. Try using a heavier pan and ensuring the seal of the dough isn’t broken during rolling.
Can I make this dough in advance?
Yes, you can prepare the dough and let it undergo its first proof in the refrigerator overnight. Cold proofing actually develops a deeper flavor. Just let the dough come to room temperature before shaping and cooking.
Do I need to use bread flour?
While bread flour provides a slightly chewier texture due to the higher protein content, all-purpose flour works perfectly fine for this recipe and still yields a very soft result.
Can I cook this in the oven?
While Bazlama is traditionally a pan-bread, you can bake it on a preheated pizza stone at 450°F (230°C) for about 3-5 minutes until puffed, but the pan method is generally easier and produces a softer crust.