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 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 put on a pan with medium-high heat.

Take 5–6 minutes to cook (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.