Description
This Turkish Milk Bread recipe offers a soft and fluffy flatbread cooked in a pan, featuring a simple yet flavorful dough enriched with olive oil and topped with fresh parsley and chili flakes. Perfect as a side for dips, meals, or snacks, this easy stovetop bread requires no oven and comes together quickly with a warm yeast-based dough.
Ingredients
Scale
Dough Ingredients
- 500g (1 pound) flour
- 150ml (5 fl. oz) warm milk
- 150ml (5 fl. oz) warm water
- 1 tsp salt
- 2 tbsp dry yeast
- 3 tbsp olive oil
Toppings
- Chopped parsley (for topping)
- Chili flakes (for topping)
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the flour, dry yeast, and salt to evenly distribute the ingredients and activate the yeast.
- Add liquids and form dough: Pour in the warm milk and warm water, and knead gently just until the liquids are absorbed into the flour mixture to start forming the dough.
- Knead with olive oil: Add the olive oil and knead the dough for about 10 minutes on a clean surface or bowl until it becomes smooth and elastic, developing good gluten structure.
- First rise: Shape the dough into a ball, lightly coat it with vegetable oil to prevent drying, then cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 1 hour or until it doubles in size, allowing the yeast to ferment.
- Divide and shape: Once risen, punch down the dough and divide it into 6 equal pieces. Roll each piece into a ball to prepare for shaping.
- Roll out flatbreads: Using a rolling pin, flatten each dough ball into a flatbread shape about 6 to 8 inches in diameter, ready for cooking.
- Cook in pan: Heat a pan over medium-high heat and place a rolled-out flatbread on it. Cook for 2.5 to 3 minutes on each side, or until bubbles and pockets form in the center and the bread is cooked through with golden spots.
- Add toppings: Remove the cooked flatbread from the pan and immediately brush it with olive oil. Sprinkle chopped parsley and chili flakes on top while still warm for added flavor and aroma.
- Serve: Stack the flatbreads and serve warm or at room temperature as a side or snack, enjoying the soft and fragrant Turkish milk bread.
Notes
- Use warm milk and water to activate the yeast effectively without killing it.
- Ensure the pan is well heated before cooking the flatbreads to achieve the perfect texture and bubbles.
- You can customize toppings by adding sesame seeds or za’atar for extra flavor.
- Store any leftovers in a sealed container at room temperature for up to 2 days or freeze for longer storage.
- If you prefer, substitute olive oil with vegetable oil for kneading and brushing.
