No-Knead Turkish Bread (Bazlama)

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.

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Prep Time 15

Cook Time 20

Proofing Time 1

Total Time 1 35

Servings: 6 pieces

Course: Bread, Side Dish

Cuisine: Middle Eastern, Turkish

Calories: 345

Ingredients Equipment Method Notes

Ingredients

500 g Bread flour or all-purpose flour approximately 4 cups
160 ml Warm milk approximately 2/3 cup
160 ml Warm water approximately 2/3 cup
10 g Instant dry yeast approximately 1.5 tbsp
10 g Sugar approximately 1 tbsp
8 g Salt approximately 0.8 tbsp
20 g Melted unsalted butter or olive oil optional for topping
Freshly chopped parsley optional for garnish

Equipment

Large Mixing Bowl
Rolling Pin
Heavy-bottomed pan or Cast-iron skillet
Clean kitchen towel

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

Use a heavy pan (cast-iron is best) to ensure the bread puffs up properly, and verify your liquid ingredients are warm (105-110°F) to activate the yeast. Immediately cover cooked bread with a clean towel to trap steam and keep the texture soft.