Soft, Fluffy Turkish Bread

5 from 5 votes

Learn how to make super soft, fluffy Turkish bread with our easy step-by-step guide! This is the only Turkish Bread recipe you'll ever need.

Prep Time25

Cook Time5

Resting Time1

Total Time1 30

Course: Dinner, Lunch, Side Dish

Cuisine: Turkish

Keyword: Bazlama, Turkish Bread

Servings: Turkish Breads

In a large microwave-safe bowl, warm together the water and milk until it reaches 115ºF. (It should be very warm to touch but not so hot you can't hold your finger in it.) Stir in the honey, and then the yeast. Let sit for 5 minutes until the yeast becomes frothy.
Add in the vegetable oil and salt; stir to combine. Add the flour and mix together with a wooden spoon until a dough forms.
Knead the dough on a floured surface for 10-15 minutes until it becomes smooth and elastic or in a stand mixer with the dough hook for about 5 minutes. It will be VERY sticky at first, don't be tempted to dump in more flour. As the starch hydrates, the dough will absorb the liquid and it will be fine.
Place the dough back into the bowl and cover with a damp towel (or plastic wrap). Allow it to rise in a warm place for 1 hour until it has doubled in size.

Line a large baking sheet with parchment paper. Place it in the oven on the middle rack. Place a small baking dish (or pie plate) on the bottom rack. Preheat the oven and the pans together to 450ºF. Once the dough has risen, dump it onto a floured surface and divide it into 8-10 equal pieces.
Roll each piece of dough into a circular shape, 1/4 inch thick. It'll be quite tacky to work with but it's ok! Work with damp hands and keep the counter floured. You can do it. This moisture ensures soft bread.
When ready to bake, transfer the dough rounds to the preheated parchment-lined baking sheet (you may need to do two batches depending on the size). Pour 1/4 cup water into the baking dish on the bottom rack just before closing the oven door. This creates a steam oven.
Bake for 3 minutes, or until top is puffed up. Flip the breads, then continue baking for 2 minutes more. It should be puffed up and dry (internal temperature 180ºF). It won't brown much.

This recipe yields 8 Turkish breads, depending on the size of each piece of dough. The dough can also be frozen for later use if desired.
You CAN do this Turkish Bread in a pan, but over direct heat, they dry out much more than they do in the oven. Stovetop method:
Heat a large cast iron skillet, griddle, or nonstick pan over medium-low heat.
Place one circle of dough onto the skillet, carefully add a splash of water (it will turn to steam immediately so wear oven an oven mitt), cover, and cook for 1 minute. Uncover, flip, add another little splash of water, and cover again. Continue cooking 2 minutes more. Check the underside after 1-2 minutes to make sure it isn't getting too dark (if it is, flip it and turn down the heat). When it's done, it will be golden brown and fluffy.