There’s something incredibly satisfying about homemade bread, especially when it’s as simple and delicious as this easy no-knead Turkish bread, known as Bazlama. If you’ve ever wanted to try your hand at baking traditional Turkish flatbread without the fuss of kneading, this recipe is perfect for you.
With just a handful of ingredients and minimal hands-on time, you’ll create soft, fluffy rounds of bread that are wonderful for scooping up dips, stuffing with your favorite fillings, or enjoying warm with butter. Let’s dive into making your own no-knead Turkish bread!
Why You'll Love This Recipe
- No kneading required, making it beginner-friendly.
- Soft and fluffy texture with a slightly chewy crust.
- Quick to prepare and cook, ready in under 3 hours.
- Versatile: great for sandwiches, dipping, or breakfast.
- Minimal ingredients, all pantry staples.
Ingredients
Gather these simple ingredients to make your no-knead Turkish bread. This recipe yields about 6 medium-sized rounds perfect for sharing.
- 3 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup warm water (about 110°F)
- 1/2 cup plain yogurt (room temperature)
- 2 tablespoons olive oil (plus extra for cooking)
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Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes (including rising)
- Servings: 6 pieces
- Calories: Approximately 180 per piece
How to Make Easy No-Knead Turkish Bread (Bazlama) - trychinesegoodies.com
- In a large mixing bowl, combine the flour, instant yeast, salt, and sugar. Stir well to distribute the ingredients evenly.
- Add the warm water, yogurt, and olive oil to the dry ingredients. Mix with a wooden spoon or your hand until a sticky dough forms. No kneading needed—just ensure everything is incorporated.
- Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm spot for 1.5 to 2 hours until doubled in size and bubbly.
- Once risen, lightly flour your work surface and turn the dough out gently. Divide it into 6 equal portions and shape each into a smooth ball without pressing too hard.
- Using a rolling pin, roll each ball into a 6-inch diameter round about 1/4 inch thick. Let the rounds rest for 15 minutes covered with a towel.
- Heat a large non-stick skillet or cast-iron pan over medium heat and brush lightly with olive oil.
- Cook each flatbread for about 2-3 minutes on one side until golden brown with small bubbles, then flip and cook another 2 minutes until cooked through and slightly charred spots appear.
- Transfer cooked bread to a wire rack and cover with a clean towel to keep warm and soft while you cook the remaining rounds.
- Serve warm with olive oil, cheese, or your favorite spreads. Enjoy the soft, pillowy texture of your homemade no-knead Turkish bread!
Tips for the Best Results
- Use warm water (around 110°F) to activate the yeast effectively without killing it.
- Don’t skip the resting time after rolling; it helps the bread puff up nicely during cooking.
- Cook on medium heat to avoid burning the bread before it cooks through.
- If your dough feels too sticky, sprinkle a little extra flour when shaping but avoid adding too much.
- Store covered bread in a clean kitchen towel to keep it soft after cooking.
Storage and Reheating
You can store leftover Bazlama wrapped in foil or an airtight container at room temperature for up to 2 days. For longer storage, place the bread in a freezer-safe bag and freeze for up to 1 month.
To reheat, warm the bread in a skillet over low heat or in a preheated oven at 350°F for 5-7 minutes. Avoid microwaving as it can make the bread rubbery.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes, you can substitute active dry yeast, but you’ll need to proof it first by dissolving it in warm water with a pinch of sugar for about 5-10 minutes until foamy before adding it to the dough.
What if I don’t have yogurt? Can I leave it out?
Yogurt adds moisture and tenderness to Bazlama, but if you don’t have it, you can replace it with an equal amount of milk or sour cream for a similar effect.
Is Bazlama gluten-free?
Traditional Bazlama is made with wheat flour, so it is not gluten-free. However, gluten-free flour blends can be experimented with, but results may vary.
Can I add herbs or spices to the dough?
Absolutely! Adding herbs like dried oregano, thyme, or spices such as cumin can enhance the flavor. Just mix them into the dry ingredients before adding liquids.