If you’re craving homemade bread but dread the kneading and long wait times, this easy no-knead Turkish bread recipe is exactly what you need. Bazlama is a traditional Turkish flatbread that’s soft, fluffy, and perfect for scooping up dips or making sandwiches.
With just a few simple ingredients and minimal effort, you’ll have fresh, warm bazlama ready in under two hours. You’ll love how this no-knead Turkish bread fills your kitchen with irresistible aromas and satisfies your bread cravings without the hassle.
Why You’ll Love This Recipe
- No kneading required – easy and beginner-friendly.
- Quick rise time for faster homemade bread.
- Soft and fluffy texture that’s perfect for all meals.
- Versatile flatbread great for dips, wraps, or sandwiches.
- Uses simple pantry staples you likely already have.
Ingredients
Gather these simple ingredients to make your no-knead Turkish bread (bazlama). The recipe yields about 6 medium-sized flatbreads.
- 3 cups all-purpose flour, plus extra for dusting
- 1 1/4 cups warm water (about 110°F)
- 2 teaspoons instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil, plus extra for cooking
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including rising)
- Servings: 6 flatbreads
- Calories: Approximately 180 per serving
How to Make Easy No-Knead Turkish Bread (Bazlama) – trychinesegoodies.com
- In a large bowl, whisk together the flour, instant yeast, sugar, and salt.
- Add the warm water and olive oil to the dry ingredients and stir until a shaggy dough forms. The dough will be sticky and loose, which is perfect for this no-knead method.
- Cover the bowl with a clean towel or plastic wrap and let the dough rise at room temperature until doubled in size, about 1 hour.
- Lightly flour your work surface and turn the dough out gently. Divide it into 6 equal portions and shape each into a ball by folding the edges underneath.
- Preheat a non-stick skillet or cast-iron pan over medium heat. Using a rolling pin, flatten each dough ball into a 6-inch round, dusting with flour as needed to prevent sticking.
- Cook each flatbread in the hot skillet for 2-3 minutes per side, or until puffed and golden brown spots appear. Adjust the heat as needed to avoid burning.
- Transfer cooked flatbreads to a clean kitchen towel and cover to keep warm and soft while cooking the remaining pieces.
Tips for the Best Results
- Use warm water around 110°F to activate the yeast without killing it.
- Let the dough rise in a warm, draft-free spot for consistent proofing.
- Don’t skip the rest time after shaping dough balls; it helps develop texture.
- Cook on medium heat to ensure the inside cooks fully without burning the outside.
- Serve bazlama fresh or warmed for the best soft and fluffy texture.
Storage and Reheating
You can store leftover bazlama wrapped tightly at room temperature for up to 2 days or in the refrigerator for 4 days. To keep them fresh longer, place in an airtight container and freeze for up to 1 month.
Reheat bazlama flatbreads in a skillet over medium-low heat for 1-2 minutes per side or warm them in a 350°F oven wrapped in foil for about 5 minutes. Avoid the microwave if possible to prevent them from becoming chewy.
Frequently Asked Questions
Can I use bread flour instead of all-purpose flour?
Yes, bread flour can be used and will give you a slightly chewier texture because of its higher protein content. All-purpose flour, however, keeps bazlama soft and tender, which is traditional.
Do I need to knead the dough at all?
No kneading is necessary for this recipe. Simply mixing until combined and allowing a longer rise time develops the gluten naturally for a soft bread.
Can I add herbs or spices to the dough?
Absolutely! Adding fresh or dried herbs like oregano or thyme, or spices such as za’atar, can elevate the flavor and make your bazlama even more delicious.
What should I serve with bazlama?
Bazlama pairs wonderfully with dips like hummus, baba ganoush, or tzatziki. It also works great as a wrap or alongside grilled meats and salads for a Mediterranean-inspired meal.
