Description
Bazlama is a traditional Turkish stovetop flatbread renowned for its soft, cloud-like crumb and slightly charred exterior. This easy, no-knead recipe allows home cooks to create authentic, pillowy bread without an oven. Perfect for scooping up sauces, dips, or serving as a hearty base for breakfast and dinner, this simple method produces consistent, impressive results every time.
Ingredients
3 cups all-purpose flour
1 cup warm water
1 packet (2 1/4 tsp) instant yeast
1 tsp sugar
1 tsp salt
2 tbsp olive oil
1 tbsp butter (for brushing)
Instructions
In a large bowl, whisk together the flour, salt, and sugar.
Dissolve the yeast in warm water and add to the flour mixture with the olive oil.
Stir until a soft, sticky dough forms; let it rise in a warm place for about 60 minutes.
Divide the dough into 6 equal portions and roll each into a 6-inch circle on a lightly floured surface.
Heat a non-stick skillet or griddle over medium heat.
Place one dough circle in the pan and cook for 2-3 minutes per side until puffed and lightly charred spots appear.
Remove from the heat and brush lightly with butter while warm.
Notes
Keep the bread covered with a clean kitchen towel after cooking to ensure it remains soft. Serve immediately for the best texture. If you want a more golden color, you can slightly increase the sugar in the dough.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: Turkish