Description
No-Oven Turkish Bread (Bazlama)
Bazlama is a traditional Turkish flatbread that’s soft, chewy, and incredibly versatile. Its hollow center makes it perfect for wrapping around your favorite fillings or for dipping into flavorful curries. Whether paired with Chicken Shawarma or Butter Chicken, this bread is the ultimate sidekick for any meal. And the best part? You only need three ingredients to make this delicious bread, right in your skillet!
500g bread flour (4 cups)
160ml warm milk (2/3 cup)
160ml warm water (2/3 cup)
10g instant dry yeast (1.5 tbsp)
10g sugar (1 tbsp)
8g salt (0.8 tbsp)
20g melted butter or olive oil for brushing (optional)
Directions:
1. Mix milk, water, sugar, and yeast.
2. Add flour and salt, knead until smooth.
3. Proof 1 hour, then shape and roll into 6 rounds.
4. Cook each bread in a heated pan until puffed and golden.
Prep Time: 1 hr 30 mins
Kcal: 250 per piece
Step-by-Step Guide
1. Activate the Yeast: In a large bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until frothy. This ensures your bread will rise properly.
2. Form the Dough: Add the bread flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface.
3. Knead: Knead the dough vigorously for 8-10 minutes until it becomes very smooth, elastic, and no longer sticky. Add a sprinkle of flour only if absolutely necessary.
4. First Proof: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Shape: Punch down the risen dough and divide it into 6 equal pieces. Roll each piece into a smooth ball. Cover and let rest for 10 minutes.
6. Roll: On a floured surface, roll each ball into a circle about 1/4-inch thick. Cover the rounds with a cloth to prevent drying.
7. Cook: Heat a dry, heavy-bottomed skillet or griddle over medium heat. Cook each bread for 2-3 minutes per side, pressing down gently with a spatula, until golden brown spots appear and the bread puffs up. Brush with melted butter or oil immediately after cooking, if desired.
Serving Suggestions
Serve Bazlama warm for the best texture. It is perfect for wrapping around grilled meats like kebabs or shawarma, scooping up dips like hummus or baba ganoush, or sopping up saucy dishes like stews and curries. For breakfast, split it open and fill with cheese, olives, and tomatoes.
How-to Summary
Mix yeast with warm liquids and sugar. Combine with flour and salt to form a dough, then knead until smooth. Let the dough rise for 1 hour. Divide into 6 balls, roll into circles, and cook in a hot, dry skillet for a few minutes per side until puffed and golden.
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but the bread may be slightly less chewy. Bread flour’s higher protein content gives Bazlama its signature texture.
My bread didn’t puff up. What went wrong?
This is usually due to the skillet not being hot enough, the dough being rolled too thick, or the yeast being inactive. Ensure your pan is preheated properly and your yeast mixture was frothy.
How do I store leftover Bazlama?
Store in an airtight bag at room temperature for 1-2 days. Reheat in a skillet to restore softness. For longer storage, freeze them wrapped in foil.
Can I make the dough ahead of time?
Absolutely. After the first rise, you can punch it down, cover it tightly, and refrigerate for up to 24 hours. Let it come to room temperature before shaping and cooking.
Is the sugar necessary?
Yes, it feeds the yeast for a better rise. You can reduce it slightly, but omitting it may result in denser bread.
Common Mistakes to Avoid
- Using water or milk that is too hot, which will kill the yeast.
- Over-flouring the dough during kneading, leading to dry, tough bread.
- Rolling the dough too thin or too thick; aim for 1/4-inch for optimal puffing.
- Cooking on too high a heat, which burns the outside before the inside cooks.
- Not covering the dough balls while resting, causing the surface to dry out and crack when rolled.
Conclusion
Making traditional Bazlama at home is a simple and rewarding process that requires no oven. With just a few staple ingredients and a skillet, you can create soft, pillowy flatbreads that elevate any meal. Mastering this technique opens the door to endless culinary combinations, from simple snacks to hearty meals. Embrace the process, avoid the common pitfalls, and enjoy the delicious, versatile results of your homemade Turkish bread.