No Oven Turkish Bazlama Bread (Printer-Friendly)

Fluffy Turkish flatbread cooked on stovetop using minimal ingredients, ideal fresh and warm with butter or toppings.

# The Ingredients You'll Need:

01 - 4 cups bread flour or all-purpose flour (500 g)

02 - 2/3 cup warm milk (160 ml)

03 - 2/3 cup warm water (160 ml)

04 - 1.5 tbsp instant dry yeast (10 g)

05 - 1 tbsp sugar (10 g)

06 - 0.8 tbsp salt (8 g)

07 - 1.5 tbsp melted unsalted butter or olive oil (20 g)

08 - Chopped parsley (optional)

09 - Additional melted butter or olive oil for brushing

01 - Combine warm milk, warm water, sugar, and instant dry yeast in a container. Stir and let sit briefly until yeast activates.

02 - Add flour and salt to the yeast mixture. Mix thoroughly, then knead until dough is smooth and no longer sticky.

03 - Cover the dough and let rise until doubled in size, approximately 1 hour.

04 - Divide dough into 6 equal portions and shape each into a round ball. Cover with plastic to prevent drying.

05 - Using a rolling pin, flatten each dough ball into an 18 cm diameter circle with about 5 mm thickness.

06 - Heat a thick pan over medium heat until hot.

07 - Place one dough circle onto the pan. Flip when bubbles form on surface.

08 - After bread puffs up, lower heat to low, cover with a cloth, and cook through without burning.

09 - Cook remaining dough pieces in the same manner.

10 - Brush warm bread with melted butter or olive oil and sprinkle with chopped parsley if desired.

01 - Use a thick pan for even heat distribution to achieve proper rising and browning.

02 - Maintaining 5 mm thickness before cooking ensures the bread remains fluffy.

03 - Lowering heat after puffing prevents burning and guarantees thorough cooking.

04 - Serve fresh with various spreads or alongside Turkish dishes.