Easy Delicious Bread: Soft No-Knead Turkish Bazlama on the Stovetop

Warm, pillowy, and delightfully chewy—Turkish Bazlama is a traditional flatbread that brings the taste of Anatolian villages right to your kitchen. Often cooked fresh in the early morning by Turkish grandmothers, Bazlama is a stovetop bread that’s both rustic and versatile.

This no-knead version makes it even easier to recreate at home. Made with basic pantry ingredients, this recipe skips complicated techniques while still delivering that signature airy texture and slightly tangy flavor. Its soft, spongy interior and golden, lightly blistered exterior make it a perfect match for everything from breakfast spreads to hearty stews.

Bazlama is typically cooked on a cast iron skillet or griddle, which gives it a beautiful char and fluffy rise without needing an oven. Whether you spread it with butter while warm, wrap it around grilled meats, or serve it alongside soups, this stovetop bread is as comforting as it is practical.

Ingredients Overview

Bazlama uses just a handful of everyday ingredients, but each one plays an essential role in creating its iconic texture and flavor.

• All-purpose flour: This forms the structure of the bread. Use unbleached flour for a better crumb. You can also substitute with bread flour for more chewiness or use a 1:1 gluten-free blend if needed.

• Active dry yeast: Helps the dough rise and gives it a light, airy texture. Make sure your yeast is fresh—expired yeast won’t activate properly.

• Warm water: Activates the yeast and hydrates the flour. It should be lukewarm (not hot) to avoid killing the yeast.

• Plain yogurt: A classic touch in Turkish bread. It adds moisture and a subtle tang that balances the richness. Use full-fat yogurt for the softest results.

• Olive oil: Adds softness to the dough and helps with browning during cooking. Extra virgin olive oil will add a fruity note.

• Salt: Balances the flavor and strengthens the dough. Don’t skip it—salt is essential in bread-making.

Substitutions & Additions

• Dairy-free: Use a plant-based yogurt like unsweetened almond or coconut yogurt.

• Whole wheat: Swap 1 cup of the flour with whole wheat flour for a heartier texture.

• Add-ins: Stir in fresh chopped herbs (like parsley or dill), crumbled feta, or garlic powder for a savory variation.

Ingredient Quality Tips

• Flour freshness matters: Store flour in a cool place to keep it fresh and avoid off-flavors.

• Use filtered water if your tap water has a strong taste—bread absorbs flavors from every ingredient.

Step-by-Step Instructions

1. Activate the Yeast

In a large mixing bowl, combine:

• 1 tablespoon active dry yeast

• 1 tablespoon sugar

• ½ cup warm water (about 100°F or 38°C)

Stir gently and let sit for 5–10 minutes until foamy. This means the yeast is active and ready.

2. Mix the Dough

Add to the yeast mixture:

• ¾ cup plain yogurt

• 1 tablespoon olive oil

• 1 teaspoon salt

Stir to combine, then add:

• 3½ to 4 cups of flour, one cup at a time

Mix with a wooden spoon until a shaggy, sticky dough forms. It should hold together but still be soft.

3. Let It Rise

Cover the bowl with a clean towel or plastic wrap and place it in a warm spot (like inside an unheated oven with the light on). Let the dough rise for 1 to 1½ hours, or until doubled in size.

4. Shape the Bazlama

Once risen, dust your hands with flour and turn the dough onto a floured surface. Gently deflate and divide into 6–8 equal portions.

Shape each piece into a smooth ball. Let rest for 10 minutes—this makes rolling easier.

Roll each dough ball into a round disk, about ½-inch thick and 6–7 inches wide. Don’t worry about perfect circles—rustic is beautiful here.

5. Cook on the Stovetop

Heat a heavy-bottomed skillet or cast iron pan over medium heat. No oil is needed.

Place one dough round in the hot pan and cook for about 1–2 minutes on the first side, until bubbles form and the bottom has golden spots. Flip and cook the second side for 1–2 minutes more.

Flip a few more times if needed until fully cooked and puffed. Remove and wrap in a clean towel to keep warm and soft.

Repeat with the remaining dough, adjusting the heat as needed.

Tips, Variations & Substitutions

Pro Tips for Success

• Use a hot, dry pan: This gives Bazlama its signature blistered look and chewy texture.

• Don’t over-flour the dough: It should be slightly tacky but manageable. Too much flour makes it dense.

• Let it rest before rolling: Resting helps the gluten relax, making shaping easier.

Flavor Variations

• Herbed Bazlama: Add chopped chives, dill, or mint to the dough.

• Cheese-Stuffed: Before rolling flat, tuck a cube of mozzarella or feta into the dough ball.

• Garlic Butter Finish: Brush warm Bazlama with garlic-infused melted butter for a dinner-style flatbread.

Substitutions

• Gluten-free version: Use a gluten-free 1:1 flour mix and reduce water slightly. Results will be softer and more delicate.

• No yogurt on hand? Use ¼ cup more warm water and 1 teaspoon lemon juice or vinegar for a similar tang.

Serving Ideas & Occasions

Bazlama is incredibly versatile and fits into almost any meal:

• Breakfast: Spread with butter, honey, or soft cheese. Serve with boiled eggs, olives, and cucumbers for a classic Turkish start.

• Lunch: Use as a wrap for grilled chicken, falafel, or roasted vegetables.

• Dinner side: Serve alongside lentil soup, lamb stew, or grilled kebabs.

• Party platter: Cut into wedges and pair with hummus, tzatziki, or baba ganoush.

It’s perfect for cozy weekend brunches, picnics, or as a last-minute bread when you don’t want to turn on the oven.

Nutritional & Health Notes

While Bazlama is a white bread, the inclusion of yogurt offers extra moisture, protein, and calcium. Each piece (depending on size) is:

• Around 180–220 calories

• Low in fat, unless topped with butter or fillings

• Good source of energy from carbohydrates, especially when paired with protein-rich sides

For a healthier twist:

• Use whole wheat flour for added fiber

• Pair with lean proteins or vegetables for a balanced plate

• Brush with olive oil instead of butter for a heart-healthy finish

FAQs

Q1: Can I make Bazlama dough ahead of time?

A1: Yes. After the first rise, you can refrigerate the dough for up to 24 hours. Bring it to room temperature before shaping and cooking. This can also deepen the flavor.

Q2: Why didn’t my Bazlama puff up?

A2: The pan might not be hot enough, or the dough might be too thick. Also, ensure the dough is well-rested and not over-floured—soft dough puffs better.

Q3: Can I freeze Bazlama?

A3: Absolutely. Once cooked, let them cool completely, then wrap individually and freeze. Reheat on a dry skillet or in the toaster until warm and soft.

Q4: Is Bazlama the same as pita?

A4: While both are flatbreads, Bazlama is thicker and softer, with a fluffier interior. Pita often has a pocket and is usually baked, while Bazlama is cooked on the stovetop.

Q5: Can I cook Bazlama on a griddle or nonstick pan?

A5: Yes! A cast iron skillet gives the best color, but any heavy nonstick or flat griddle pan will work. Just avoid adding oil during cooking—it should be dry heat.

Q6: How do I keep Bazlama soft?

A6: Stack them and wrap in a clean kitchen towel right after cooking. The steam keeps them soft. Store leftovers in a zip-top bag at room temperature for up to 2 days.

Q7: Can I make Bazlama without yeast?

A7: For a quicker version, you can use baking powder instead of yeast. The result will be more like a thick flatbread, not as chewy or risen, but still tasty.

Print