No-Knead Turkish Bread (Bazlama) – Only 3 Ingredients & No Oven Needed!

Bazlama, also known as Turkish village bread, is a pillowy-soft, slightly chewy flatbread traditionally cooked on a griddle or skillet. It’s perfect for scooping up hummus, wrapping around grilled meats, or enjoying warm with a slather of butter. And the best part? This no-knead version uses only 3 ingredients and doesn’t require an oven!

With just flour, Greek yogurt, and baking powder, you can make this quick and delicious stovetop bread in under 30 minutes. Perfect for weeknights, camping, or anytime you want fresh bread without fuss.

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Why You’ll Love This Bazlama Recipe

• Only 3 ingredients (plus optional salt)

• No kneading, no rising, no yeast

• No oven required – made entirely on the stovetop

• Soft, fluffy, and slightly chewy

• Ready in 30 minutes

• Pairs beautifully with dips, stews, and grilled meats

Whether you’re out of yeast or just need a quick bread fix, this Turkish-style flatbread will become your go-to.

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Ingredients Overview: What You Need & Why

1. All-Purpose Flour

The base of the dough. Gives the bread its structure and chew. You can also use bread flour for a slightly chewier texture.

2. Greek Yogurt

The moisture source in place of water and fat. Adds slight tanginess and helps make the dough tender. Use plain full-fat or 2% Greek yogurt for best results.

3. Baking Powder

Leavening agent that gives the bread its rise and fluffiness—no yeast needed!

Optional:

• Salt (¼–½ tsp) for flavor

• Olive oil or butter for brushing the cooked bread

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Step-by-Step Instructions

Step 1: Mix the Dough

In a bowl, combine:

• 2 cups all-purpose flour

• 2 tsp baking powder

• ¾ tsp salt (optional but recommended)

• 1 cup plain Greek yogurt

Mix with a spoon or hands until a sticky, shaggy dough forms. No kneading required.

Step 2: Rest the Dough (Optional)

Let the dough rest for 10–15 minutes, covered. This allows the flour to hydrate and makes shaping easier.

Step 3: Divide & Shape

• Lightly flour your work surface.

• Divide dough into 6 equal pieces.

• Roll each piece into a ball, then flatten into ½-inch thick discs using your hands or a rolling pin.

Dust lightly with flour to prevent sticking.

Step 4: Cook on the Stovetop

• Heat a dry non-stick skillet or cast iron pan over medium heat until hot.

• Place one dough disc in the pan (no oil needed).

• Cook for 2–3 minutes per side, or until golden spots appear and bread puffs slightly.

Press gently with a spatula to encourage puffing.

Step 5: Optional Finish

• Brush warm bread with melted butter or olive oil.

• Sprinkle with herbs, garlic, or za’atar for added flavor.

Repeat with remaining dough rounds.

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Tips, Variations & Substitutions

Pro Tips

• Don’t overcook—remove when golden and soft, not crisp.

• Keep warm: Stack cooked bread and cover with a clean kitchen towel.

• Use a cast iron skillet for best results—it retains heat and gives a slight char.

Variations

• Add chopped herbs (like parsley or dill) to the dough

• Mix in minced garlic or shredded cheese for extra flavor

• Brush with garlic butter or herbed oil after cooking

Substitutions

• Greek yogurt → Regular plain yogurt (strain to thicken if too runny)

• Flour → Gluten-free all-purpose blend (may need adjustments)

• Baking powder → Use 1½ tsp baking soda + 1 tsp lemon juice in the yogurt

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Serving Ideas & Occasions

Serve With:

• Hummus, tzatziki, or labneh

• Grilled meats like chicken kebabs or lamb

• Soups and stews (Turkish lentil soup is perfect!)

• Scrambled eggs or shakshuka

• As a wrap for sandwiches or gyros

Perfect For:

• Quick bread alternative

• No-yeast or no-oven situations

• Camping or off-grid cooking

• Middle Eastern or Mediterranean dinner spreads

• Meal prep—reheat on skillet or toast

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Nutritional & Health Notes

This bread is:

• Egg-free and yeast-free

• Lower in fat compared to oil-based breads

• Higher in protein from Greek yogurt

• Easily adaptable for gluten-free diets using GF flour

To make it more nutritious:

• Use whole wheat flour for added fiber (swap half of the flour)

• Add chia seeds or flaxseeds for a nutritional boost

• Use low-fat yogurt if watching fat content

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Frequently Asked Questions (FAQ)

1. Can I make this with regular yogurt?

Yes, but strain it through a cheesecloth or fine sieve to thicken. You want a Greek yogurt–like consistency for proper dough texture.

2. Do I need to let the dough rise?

No rise is needed—this is a quick bread, thanks to baking powder. However, a 10-minute rest helps with dough elasticity.

3. How do I store leftovers?

Cool completely, then store in an airtight container for up to 2 days at room temp or up to 5 days in the fridge. Reheat in a skillet or toaster.

4. Can I freeze Bazlama?

Yes! Stack with parchment between pieces, wrap in foil or a bag, and freeze up to 2 months. Thaw and reheat in a skillet.

5. Why didn’t my bread puff?

It could be from low heat, overworked dough, or too much flour. Try cooking on medium-high, and press gently with a spatula while cooking.

6. Can I use self-rising flour?

Yes—skip the baking powder and salt if using self-rising flour. Just mix with yogurt and follow the same steps.

7. What’s the difference between Bazlama and Naan?

Bazlama is a Turkish flatbread, usually thicker and softer, made without yeast or eggs in this version. Naan often includes yeast, eggs, and is cooked differently—sometimes in a tandoor.

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