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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
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Mix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
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Mix in the olive oil and knead until the dough is smooth (around 10 minutes).
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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.
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When the dough has risen enough, divide it into six pieces and roll each one into a ball.
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Each flatbread should be rolled out and put on a pan with medium-high heat.
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Take 5–6 minutes to cook (2.5-3 minutes on each side).
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Each flatbread should make a pocket in the middle when you flip it over.
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Spread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.