If you’ve never made bread at home before, Turkish Bread—popularly known as Bazlama—is the perfect place to start. It’s soft, pillowy, slightly chewy, and so easy that even beginners can master it on their first try. I love making this bread because it feels rustic, warm, and comforting, yet it requires no oven at all. Yes, it’s cooked right on the stovetop!
Whether you enjoy it with dips, use it as a wrap, or eat it fresh with butter, this bread brings a little taste of Turkey to your kitchen.
Quick Facts
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Prep Time: 15 minutes
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Resting Time: 1 hour
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Cooking Time: 15 minutes
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Total Time: 1 hour 30 minutes
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Serving Size: 6 medium Turkish breads
Why You’ll Love This Turkish Bread
Bazlama is one of those recipes that instantly becomes a household favourite. Here’s why:
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Soft, fluffy, and melt-in-your-mouth texture
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No oven required
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Perfect for wraps, dips, and sandwiches
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Stores well and reheats beautifully
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Uses basic pantry ingredients
Every time I make it, the kitchen smells warm and inviting, and the first hot piece always disappears instantly!
Ingredients You’ll Need
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3 cups all-purpose flour
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1 cup warm water
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½ cup warm milk
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2 teaspoons sugar
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1 teaspoon salt
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2 teaspoons instant yeast
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2 tablespoons olive oil or melted butter
How to Make Turkish Bread (Bazlama)
Step 1: Activate the Yeast
In a bowl, mix warm water, warm milk, sugar, and yeast. Let it sit for 5–7 minutes until foamy.
Step 2: Make the Dough
Add flour, salt, and oil. Mix and knead until the dough becomes soft and elastic. It should feel smooth but not sticky.
Step 3: Let It Rise
Cover and rest for 1 hour or until the dough doubles in size.
Step 4: Shape the Bread
Punch the dough down gently. Divide it into 6 equal balls. Roll each ball into a thick, round disc—similar to a small thick roti.
Step 5: Cook on the Tawa
Heat a non-stick pan or tawa on medium flame. Cook each disc for 1–2 minutes per side.
You will see bubbles forming—that’s the magic! Flip until both sides are golden with brown spots.
Step 6: Brush and Serve
Brush warm bread with butter or olive oil for extra softness and flavour.
Serving Suggestions
Turkish Bread is incredibly versatile. Here are my favourite ways to enjoy it:
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Pair with hummus, tzatziki, or garlic dip
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Use as a base for sandwiches or wraps
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Serve with grilled chicken, kebabs, or curry
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Spread butter and herbs for a quick snack
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Top with cheese and veggies for a mini pizza
Tips for Customization
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Herb lovers: Add dried oregano, parsley, or thyme to the dough.
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Garlic version: Mix minced garlic or garlic powder into the dough.
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Whole wheat option: Replace 1 cup of flour with whole wheat flour.
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Extra soft: Brush with butter immediately after cooking.
Nutritional Info (Approx. per piece)
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Calories: 150
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Carbs: 28g
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Protein: 4g
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Fat: 3g
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Fiber: 1g
FAQs
1. Why didn’t my bread puff up?
Your pan might not have been hot enough. Pand should be medium-high for proper bubbles.
2. Can I store Turkish Bread?
Yes! It stays fresh for 2 days at room temperature or up to 1 month in the freezer.
3. Can I use only water instead of milk?
Yes, but milk makes the bread softer and richer.
4. How do I reheat it?
Warm it on a pan for 20–30 seconds on each side. It becomes soft again instantly.
5. Can I use whole wheat flour for the entire recipe?
You can, but the bread will be denser. A mix of whole wheat + all-purpose works best.
Final Thoughts
Making Turkish Bread at home always feels wholesome and satisfying. It’s simple, versatile, and absolutely delicious—whether you’re cooking for yourself or your family. Try it once, and you’ll find yourself making it again and again.
