No-Knead Turkish Bread (Bazlama) – 3 Ingredients, No Oven Needed

Bazlama, also known as Turkish flatbread, is a soft, fluffy, and pillowy bread that cooks on the stovetop—no oven, no kneading, and just three ingredients needed. Traditionally made in Turkish villages and street markets, this rustic flatbread is loved for its golden exterior and tender interior, perfect for scooping up dips, wrapping grilled meats, or enjoying warm with butter.

This no-knead version simplifies the traditional process, making Bazlama incredibly accessible for any home cook. With just flour, yogurt, and baking powder, you can have warm bread on the table in under 30 minutes. Whether you’re out of yeast or just want something quick and satisfying, this stovetop Turkish bread is a must-try.

Ingredients Overview

What makes Bazlama so appealing is how minimal yet effective the ingredients are. Each one plays a vital role in achieving that soft, chewy texture and golden crust.

Just 3 Ingredients:

• All-purpose flour: The base of the dough. It gives structure and chew to the bread. You can substitute with bread flour for a slightly stronger gluten structure or use part whole wheat flour for a heartier version.

• Plain yogurt (unsweetened): This is the moisture and fat source in the dough. It tenderizes the bread and adds a subtle tanginess, creating an almost sourdough-like depth of flavor. Greek yogurt can also be used but may require a touch of water to loosen the dough.

• Baking powder: Acts as the leavening agent since there’s no yeast. It helps the bread puff up on the skillet, creating beautiful air pockets and a light, soft crumb.

Optional Enhancers:

• Salt (recommended): Technically not one of the base three, but a pinch of salt dramatically improves the flavor.

• Olive oil or butter (for brushing): Adds shine and a soft crust, especially after cooking.

• Herbs or garlic powder: Optional, but excellent if you want to turn these into savory flatbreads for dipping.

Step-by-Step Instructions

Making Bazlama is simple and beginner-friendly. Here’s how to do it from start to finish — no oven or kneading required.

1. Mix the dough:

1. In a large bowl, combine:

   • 2 cups all-purpose flour

   • 1½ tsp baking powder

   • ½ tsp salt (optional but recommended)

2. Add 1 cup plain yogurt (start with ¾ cup and add more as needed).

3. Mix with a spoon or hands until a soft, sticky dough forms. If it’s too dry, add a tablespoon of yogurt or water. If too wet, sprinkle in a little more flour.

2. Rest the dough:

• Cover the bowl with a towel and let the dough rest at room temperature for 15–20 minutes. This allows the gluten to relax and makes rolling easier.

3. Divide and shape:

1. Lightly flour a clean surface.

2. Divide the dough into 4–6 equal pieces.

3. Roll each piece into a ball, then flatten with a rolling pin into a circle about ¼ inch thick (6–8 inches wide).

4. Cook on the stovetop:

1. Heat a dry non-stick skillet or cast-iron pan over medium heat. No oil is needed.

2. Once hot, place one round of dough into the skillet.

3. Cook for 2–3 minutes on the first side until bubbles form and the bottom is golden brown.

4. Flip and cook another 1–2 minutes on the second side.

5. Optional: Brush with olive oil, butter, or garlic butter while warm.

5. Repeat and serve:

• Continue with remaining dough rounds. Stack cooked breads in a towel to keep warm and soft.

Pro Tips:

• Avoid over-flouring the surface — too much flour makes the dough tough.

• A hot skillet is key to puffing and golden spots.

• Let the dough rest after mixing — it makes a big difference in texture.

Tips, Variations & Substitutions

• Make it dairy-free: Use a dairy-free yogurt alternative like coconut or soy-based yogurt.

• Add-ins: Mix chopped herbs, garlic, or nigella seeds into the dough for extra flavor.

• Sweet version: Add 1 tablespoon of sugar and a sprinkle of cinnamon for a dessert-style flatbread.

• Mini bazlama: Make smaller rounds and use as sliders or taco-style wraps.

Gluten-Free Tip:

• Use a 1:1 gluten-free flour blend with yogurt for a GF version. The texture will be softer and less chewy but still delicious.

Serving Ideas & Occasions

Bazlama is incredibly versatile — it’s the kind of bread that goes with everything or stands alone.

Pair with:

• Hummus, baba ganoush, or tzatziki

• Grilled kebabs or falafel

• Scrambled eggs or shakshuka

• Soups and stews

• Honey and butter for a quick breakfast

Great for:

• Last-minute dinners

• Camping or outdoor meals

• Quick breakfasts

• No-yeast emergencies

This bread is soft, warm, and comforting — the kind that disappears as soon as it hits the table.

Nutritional & Health Notes

Bazlama is naturally vegetarian and can easily be adjusted to suit different dietary needs.

• Yogurt provides protein and probiotics.

• No added sugar makes it a clean, savory base.

• Adjust the flour type to boost fiber or protein (e.g., whole wheat or chickpea flour blends).

• Each serving typically has 150–200 calories, depending on size and toppings.

To make it lighter:

• Use low-fat or nonfat yogurt.

• Make smaller portions.

• Skip butter brushing for fewer fats.

FAQs

Q1: Can I make the dough ahead of time?

A1: Yes! Store the dough tightly wrapped in the fridge for up to 2 days. Let it come to room temperature before rolling and cooking.

---

Q2: Can I freeze cooked Bazlama?

A2: Absolutely. Let the bread cool completely, then wrap in plastic or foil and freeze. Reheat in a dry skillet or microwave wrapped in a damp paper towel.

---

Q3: What kind of pan should I use?

A3: A cast-iron skillet or heavy-bottomed non-stick pan works best. Avoid thin pans that may burn the bread too quickly.

---

Q4: Why isn’t my bread puffing?

A4: Make sure your pan is fully preheated, and avoid pressing down on the dough while it cooks. Also, rest the dough to relax the gluten before rolling.

---

Q5: Can I use self-rising flour?

A5: Yes! If using self-rising flour, skip the baking powder and salt. Combine 2 cups self-rising flour with yogurt and proceed as directed.

---

Q6: What’s the difference between Bazlama and naan?

A6: Bazlama is thicker and fluffier, with a slightly tangy flavor from the yogurt. Naan usually includes yeast and is baked or cooked with ghee.

---

Q7: Can I double the recipe?

A7: Yes. Simply double all ingredients. The dough is easy to scale and stores well in the fridge if needed.

Print