The first bite took me straight back to my grandma’s kitchen. Flour dust in the air, pan sizzling loud, that warm, chewy smell wrapping around everything. This No-Oven Turkish Bread With Only 3 Ingredients is blowing up on TikTok right nowand for good reason. It’s fast, fluffy, and needs zero fancy gear.
This is basically the lazy girl’s version of bazlamapillowy Turkish flatbread made with just flour, yogurt, and baking powder. You mix. You sizzle. You snack. It’s comforting, crisp-edged, and wildly pantry-friendly. Like your grandma’s bread, but no rising time and way faster. Full details in the blog!
The first time I made it, I burnt the first one. Got too excited. My daughter sprinkled sea salt on the second and called it “bready heaven.” We’ve been making it every week since. I tested it, and you’ll love the secret to these soft, delicious flatbreads!
This recipe is a dream for anyone who craves warm, homemade bread but doesn’t want to fuss with an oven or wait for yeast to rise. It’s incredibly fast, super simple, and uses just three pantry staples you probably already have: flour, yogurt, and baking powder. Plus, there’s something magical about “baking” right on your stovetopno fancy tools, no stress.
The bread has a wonderfully pillowy, chewy texture that feels so cozy and nostalgic. It’s perfect as is, for wraps, or dunked into soups and sauces. Bonus? The whole kitchen smells like a warm bakery as you cook. Trust me, it’s addictive!
And if you’ve ever hesitated making bread from scratch, don’t worrythis recipe was designed for beginners. Even a few “oops” moments won’t stop this flatbread from turning out fabulous.
Key Ingredients & Tools
You don’t need much to pull this offjust three main ingredients for a classic batch of bazlama. Here’s what you’ll need:
All-Purpose Flour: The foundation of our bread.
Plain Yogurt: Full-fat plain yogurt adds richness, tang, and moisture, reacting with the baking powder to create fluffiness.
Baking Powder: Our leavening agent for a light and airy textureno yeast required!
Optional: A pinch of salt for flavor. While not one of the core three, it enhances the taste. You can also use self-rising flour and skip the baking powder entirely, making it technically a 2-ingredient bread!
Pro Tip: A reliable non-stick or cast iron pan makes a world of difference! The thicker the pan, the better for even cooking. A rolling pin is also helpful.
Step-by-Step Instructions
Making this no-oven Turkish flatbread is surprisingly simple. Here’s how to go from mixing bowl to steaming hot bread in just a few steps:
In a large bowl, whisk together the flour and baking powder. If using, stir in a pinch of salt.
Add the plain yogurt to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until it comes together into a smooth ball. Avoid over-kneading, as this can make the bread tough.
Divide the dough into 6 equal pieces and shape them into smooth balls. Cover them with a clean towel and let them rest for 10-15 minutes (this brief rest helps the gluten relax, making the dough easier to roll).
On a lightly floured surface, roll each ball out into a round about 18cm (7 inches) wide, keeping the thickness even (about 1/4 inch).
Heat your non-stick or cast iron pan over medium heat. Once hot, cook one flatbread at a time for 2-3 minutes per side, or until golden brown and puffed. Flip when bubbles appear on the surface. Adjust heat lower if the bread browns too quickly.
Note: Cover cooked bread with a clean kitchen towel to keep it beautifully soft and warm while you cook the rest of the batch.
Cooking Time Overview
Estimated Time
Mix & Knead Dough
5-7 minutes
Resting Dough
10-15 minutes
Cooking Each Flatbread
4-6 minutes total (2-3 min per side)
Pro Tips & Variations
This 3-ingredient Turkish flatbread (or bazlama) recipe is flexible and forgivingjust the way we like it. Here are a few tips for success and fun tweaks to try:
Add Flavor: Brush the warm bread with melted butter or olive oil, then sprinkle with fresh parsley, flaky sea salt, garlic powder, zaatar, or even nigella seeds.
Make It Dairy-Free: Swap the plain yogurt for a thick, unsweetened dairy-free yogurt alternative (like coconut or almond yogurt)it still turns out beautifully soft.
Freezing: These freeze like a dream! Once cooled completely, wrap individual pieces in plastic and freeze in an airtight bag for up to a month. Reheat in the pan or microwave when needed.
Shortcut: For even faster prep, skip the kneading entirelyjust mix until combined and let the dough rest for 15-20 minutes before rolling. The texture will still be wonderfully soft!
Serving, Storage & Reheating
These versatile flatbreads pair with almost anything! My family loves them stuffed with shawarma, used as a scoop for curries or stews, or simply dipped in olive oil with herbs. They’re also an excellent stand-in for tortillas or pita bread.
To store leftovers:
Store at room temperature in an airtight container or bread bag for up to 2 days.
For longer storage, refrigerate for up to 5 days or freeze once cooled completely.
Storage Tips
How To Reheat
Room Temp (2 Days Max)
Toast lightly in a pan or heat gently in the microwave until warm and soft.
Refrigerated
Warm on a skillet over medium heat, or wrap in foil and bake at a low temperature (around 300°F / 150°C) until warmed through.
Frozen
Thaw overnight in the fridge, or microwave straight from frozen on high for 30-60 seconds, then finish on a skillet for a crispier exterior.
Pro Tip: Always cover the cooked bread with a cloth or foil to lock in moisture while they cool. Dry bread isn’t nearly as fun to eat!
Expert Says: Mastering No Oven Turkish Bread with Only 3 Ingredients
This simple recipe demonstrates how minimal ingredients and no oven can still yield authentic Turkish bread with delightful texture and flavor. Using just flour, yogurt, and baking powder, the dough remains tender while developing a slight tang a perfect example of how traditional methods adapt without compromising quality.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
Perfecting My No-Oven Turkish Bread With Only 3 Ingredients
After more than a handful of kitchen blunderslike burning the first batch on the stoveI finally nailed this no-oven Turkish bread with only 3 ingredients. It was a slow dance of trial and error, but today’s recipe is the real deal, soft and simple, made from all those “almost there” moments in my chaotic kitchen.
FAQs ( No-Oven Turkish Bread With Only 3 Ingredients )
Can I make this bread gluten-free?
Gluten-free flours behave differently and often lack the elasticity of wheat flour. For this recipe, using a blend of gluten-free flours with xanthan gum can help mimic the texture. However, expect a denser bread and slightly different cooking times when making this simple Turkish flatbread gluten-free.
How do I store leftover quick Turkish bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to two days. For longer storage, freeze the bread in a zip-lock bag for up to a month. Reheat on a skillet or in a microwave before serving to restore softness and warmth.
Can I add flavors or toppings to this dish?
Yes, you can enhance this meal by adding herbs like zaatar, sesame seeds, or nigella seeds on top before cooking. A brush of garlic butter or olive oil after cooking also adds great flavor. These simple touches keep the bread authentic yet personalized to your taste.
What is the best pan for cooking No Oven Turkish Bread?
A heavy-bottomed skillet like cast iron or nonstick is ideal for even heat distribution. These pans help achieve a golden crust without burning. Avoid thin pans, as they can cause uneven cooking or hot spots for this no-knead Turkish flatbread.
Can I double the recipe for large gatherings?
Absolutely. Doubling is simple, but cook the breads one at a time to maintain consistent heat and crisp texture. Also, allow enough time for the dough to rest properly to get the best rise and tenderness in this easy Bazlama recipe.
Conclusion
This No-Oven Turkish Bread With Only 3 Ingredients is truly a game changer when you’re craving fresh, warm bread but short on time (and patience!). In under 30 minutes, you get soft, pillowy flatbread that smells like a little hug from the kitchen. You’ll love how each bite bounces with that chewy, comforting textureno oven required, just a simple pan and a pinch of love.
Here’s a little secret from my kitchen: brushing your warm bazlama with olive oil and a sprinkle of flaky sea salt takes it from everyday to “oh wow!” fast. Feel free to swap yogurt or add your favorite herbs for a twist. And don’t stress about leftoversthese freeze beautifully and reheat in minutes, making them a perfect pantry hero on busy days.
I’d love to see your versions and hear your stories. Did this remind you of any family meals or kitchen moments? Snap a pic, share your tips, or simply save this recipe to bring a cozy taste of homemadeno-oven Turkish bread into your life again and again. Pan-cooking together keeps that comforting kitchen magic alive.
This No Oven Turkish Bread is a simple and delicious bread perfect for wrapping or dipping. Made with just a few ingredients, it’s an easy homemade Turkish bread recipe to enjoy quickly. Ideal for fans of 3-Ingredient Turkish Bread or Easy Bazlama Recipe.
Ingredients
Scale
500 g Bread flour or all-purpose flour 4cups
160 ml Warm milk 2/3cup
160 ml Warm water 2/3cup
10 g Instant dry yeast 1.5tbsp
10 g Sugar 1tbsp
8 g Salt 0.8tbsp
20 g Melted unsalted butter or olive oil
Chopped parsley
Instructions
Pour warm milk, warm water, sugar and yeast into a container and mix well.
Add flour and salt and mix well. Knead the dough by hand until it is no longer sticky and the surface is smooth.
Cover the dough and let it proof until it has doubled in size about 1 hour.
Divide the dough into 6 pieces and shape into rounds then cover with a plastic bag.
Press them out with a roller to a round shape about 18 cm and 5 mm thick.
Heat a pan over medium heat on the stove.
Bake on both sides until lots of bubbles have formed then turn bread over.
When the bread pops like a balloon, turn the heat down to low.
Cover the bread with a cloth to prevent drying while baking.
Brush the bread with a little butter or olive oil and enjoy.
Notes
It’s better to use a thick pan than a thin one as the bread won’t rise in a thin pan
I usually make extra portions and freeze them to prepare meals
It can be used as a quick dinner wrapper or dipping bread
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
