Turkish milk bread in a pan
Ingredients 500 g (1 pound) flour 150 ml (5 fl. oz) warm milk 150 ml (5 fl. oz) warm water 1 tsp salt 2 tbsp dry yeast 3 tbsp olive oil Chopped parsley Chili flakes Instructions Mix yeast and salt into the flour with a whisk. Add the warm milk and water, and knead just until the liquids are absorbed. Mix in the olive oil and knead until the dough is smooth (around 10 minutes). Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size. When the dough has risen enough, divide it into six pieces and roll each one into a ball. Each flatbread should be rolled out and placed on a pan over medium-high heat. Cook for 5–6 minutes (2.5-3 minutes on each side). Each flatbread should make a pocket in the middle when you flip it over. Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.
Ingredients
- 500 g (1 pound) flour
- 150 ml (5 fl. oz) warm milk
- 150 ml (5 fl. oz) warm water
- 1 tsp salt
- 2 tbsp dry yeast
- 3 tbsp olive oil
- Chopped parsley
- Chili flakes
Instructions
- Mix yeast and salt into the flour with a whisk. Add the warm milk and water, and knead just until the liquids are absorbed.
- Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
- Make a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
- When the dough has risen enough, divide it into six pieces and roll each one into a ball.
- Each flatbread should be rolled out and placed on a pan over medium-high heat.
- Cook for 5–6 minutes (2.5-3 minutes on each side).
- Each flatbread should make a pocket in the middle when you flip it over.
- Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.
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