This homemade Turkish bread is soft, chewy, and incredibly simple to make—no oven needed! It puffs up beautifully in the pan, creating a hollow center that’s perfect for wrapping around your favorite fillings or dipping into rich curries. Whether you’re making chicken shawarma wraps or pairing it with butter chicken, this bread is a game-changer for quick meals.
Why You’ll Love This Turkish Bread:
- No oven required – just a stovetop and a pan.
- Soft, puffy texture – with a light, airy middle.
- Versatile – ideal as a wrap, dipping bread, or freezer-friendly meal prep.
- Simple ingredients – pantry staples and no kneading machines needed.
Ingredients (Makes 6 rounds – approx. 18cm each)
✤ Dough:
- 500g bread flour or all-purpose flour (about 4 cups)
- 160ml warm milk (⅔ cup)
- 160ml warm water (⅔ cup)
- 10g instant dry yeast (1½ tbsp)
- 10g sugar (1 tbsp)
- 8g salt (about ¾ tbsp)
✤ Optional Topping:
- 20g melted unsalted butter or olive oil
- Chopped fresh parsley
Step-by-Step Instructions:
- Activate the yeast
In a large bowl or mixing container, combine warm milk, warm water, sugar, and yeast. Stir well and let it sit for a few minutes until slightly frothy. - Make the dough
Add the flour and salt to the yeast mixture. Mix until a shaggy dough forms, then knead by hand for about 8–10 minutes until smooth and no longer sticky. - First rise
Cover the dough with a clean towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 hour. - Divide and shape
Punch down the dough and divide it into 6 equal pieces. Shape each into a smooth ball and cover with a damp towel or plastic bag to rest for 10 minutes. - Roll out
Using a rolling pin, roll each dough ball into a round about 18cm (7 inches) wide and 5mm (¼ inch) thick. - Cook on the stovetop
Heat a thick-bottomed skillet or non-stick pan over medium heat. Place one dough round in the hot pan. When bubbles start forming on the surface, flip it. Cook until the bread puffs up like a balloon, then reduce the heat to low and cook for another minute to ensure it’s cooked through. - Keep warm and soft
Transfer the cooked bread to a plate and cover with a clean kitchen towel to prevent drying out while you finish cooking the rest. - Optional finishing touch
Brush the bread with melted butter or olive oil and sprinkle with fresh parsley if desired.
Serving Ideas
This Turkish bread is incredibly versatile. Here are a few delicious ways to enjoy it:
✤ As a wrap:
- Chicken Shawarma
- Teriyaki Meatballs
- Salisbury Steak
✤ As a dipping bread:
- Butter Chicken
- Thai Chicken Satay
✤ Meal prep tip:
Make a double batch and freeze extras. Reheat in a hot pan or microwave before serving.
More Recipes You’ll Love:
- No-Knead Naan Bread – soft, fluffy, and beginner-friendly
- No-Knead Sandwich Rolls – light, airy, and oven-free
- 3-Ingredient Frying Pan Bread – perfect for busy nights
- Fluffy Greek Pita Bread – no oven, no kneading required
- Easy Garlic Bread – fast, flavorful, and fuss-free
- Cheese & Potato Bread – comfort food in every bite
- Breakfast Egg Burritos – ideal for grab-and-go mornings
Recipe Summary:
No-Oven Turkish Bread (Bazlama)
Prep Time: 1 hour 30 minutes | Cook Time: 15 minutes
Cuisine: Turkish, Arabic, Indian, Greek
Author: Anna Lee
Servings: 6 rounds
Difficulty: Easy
This easy stovetop Turkish bread puffs up beautifully and is perfect for wraps or dipping. With simple ingredients and no oven required, it’s a must-try for any home cook.