Turkish Flatbread Bazlama Recipe (No Oven)

If you’ve ever strolled through the bustling markets of Turkey, you’ve likely encountered the comforting aroma of freshly baked Bazlama.

This traditional Turkish flatbread, soft and pillowy, is cooked right on a stovetop – no oven needed!

My love for this bread began during my travels, where I watched skilled street vendors flipping golden rounds of Bazlama with effortless grace.

Now, I’m bringing that magic to your kitchen with this simple, foolproof recipe.

Tools Table

Tool	Purpose	Where to Buy
Mixing Bowl	To combine ingredients	Kitchen stores, Online
Measuring Cups	Accurate ingredient measurement	Supermarket, Online
Rolling Pin	Flattening the dough	Home goods stores
Non-stick Pan	Cooking the Bazlama	Kitchen supply stores
Dough Scraper	Handling and portioning dough	Online, Baking stores

Total Time: 1 hour 15 minutes

Prepare the Dough
In a large mixing bowl, combine the flour, sugar, salt, and instant dry yeast. Gradually add warm water and milk while mixing until a rough dough forms.
Knead the Dough
Add vegetable oil and knead the dough for about 2 minutes until smooth and elastic. Cover with a kitchen towel and let it rest in a warm place for 1 hour or until doubled in size.
Portion and Shape
Once risen, divide the dough into 6 equal pieces. Shape each portion into a smooth ball, then let them rest for 5 minutes.
Roll and Cook
Lightly flour a surface and roll out each dough ball into a round disc (about ½-inch thick).
Cook the Bazlama
Heat a non-stick pan over medium heat. Place a dough round in the pan and cook for 3 minutes on one side.
Flip and Cook Further
Flip the flatbread and cook for 50 seconds, flip again and cook another 50 seconds. Lower the heat and cook for another 2 minutes, flipping occasionally until golden brown.
Serve and Enjoy!
Brush the Bazlama with vegetable oil, garnish with parsley if desired, and serve warm.

Room Temperature: Store in an airtight container for up to 2 days.
Refrigeration: Wrap in plastic wrap and store in the fridge for up to 5 days.
Freezing: Place in a freezer-safe bag and freeze for up to 2 months.
Reheating: Warm on a dry pan or microwave for 20-30 seconds.

Use warm liquids to help activate the yeast faster.
For extra softness, cover the cooked Bazlama with a clean kitchen towel while cooling.
Add flavors by mixing minced garlic or chopped herbs into the dough.
For a richer taste, brush with melted butter instead of vegetable oil.

1. Can I make this recipe with whole wheat flour?
Yes! You can replace half the all-purpose flour with whole wheat flour for a heartier texture.

2. What can I serve with Bazlama?
Bazlama pairs wonderfully with hummus, tzatziki, grilled meats, or even just a drizzle of olive oil.

3. Why is my Bazlama not puffing up?
Make sure your pan is hot enough and your dough is rolled evenly to allow proper air pockets to form.

4. Can I make this without yeast?
Yes! Substitute yeast with 1 teaspoon of baking powder, but the texture will be slightly different.

5. How do I keep Bazlama soft?
Store in an airtight container and reheat gently before serving.

Bazlama is one of those simple joys in cooking – a bread that requires minimal effort but delivers maximum comfort.

Whether you’re dipping it in olive oil or using it as a wrap, this Turkish flatbread will surely become a staple in your kitchen.

Give it a try and let me know how it turns out!