Description
This Turkish Milk Bread recipe delivers soft, flavorful flatbreads cooked in a pan. Combining warm milk, water, and yeast, the dough is kneaded to a smooth consistency, allowed to rise, then shaped into flatbreads and cooked stove-top until golden with characteristic air pockets. Topped with olive oil, fresh parsley, and chili flakes, these breads are perfect for enjoying alongside dips or as a snack.
Ingredients
Scale
Dry Ingredients
- 500g (1 pound) flour
- 1 tsp salt
- 2 tbsp dry yeast
Wet Ingredients
- 150ml (5 fl. oz) warm milk
- 150ml (5 fl. oz) warm water
- 3 tbsp olive oil (plus extra for brushing and coating dough)
Toppings
- Chopped parsley
- Chili flakes
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, dry yeast, and salt ensuring even distribution of the yeast and salt throughout the flour.
- Add Liquids and Knead: Pour in the warm milk and warm water, then knead just until the liquids are absorbed by the flour.
- Incorporate Olive Oil and Continue Kneading: Add the olive oil to the dough and knead for about 10 minutes until the dough is smooth and elastic.
- First Rise: Shape the dough into a ball and lightly coat it with vegetable oil. Cover the bowl and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
- Divide and Shape Dough: After rising, punch down the dough gently, divide it into 6 equal pieces and roll each piece into a ball.
- Flatten Dough Pieces: Roll out each dough ball into a flatbread shape, approximately or slightly under an inch thick.
- Cook Flatbreads: Heat a pan over medium-high heat. Cook each flatbread for 2.5 to 3 minutes on each side until pockets form and the bread is cooked through with golden spots.
- Finish with Toppings: Brush the hot flatbreads with olive oil, then sprinkle generously with chopped parsley and chili flakes.
- Serve: Serve warm as an accompaniment to meals or as a snack, and enjoy the soft, flavorful Turkish milk bread.
Notes
- Ensure the milk and water are warm but not hot to avoid killing the yeast.
- Kneading dough for 10 minutes helps develop gluten, resulting in a smooth and elastic dough.
- Allowing the dough to double in size is crucial for light texture.
- Cook flatbreads on a medium-high heat to get nice air pockets and prevent burning.
- Brush with olive oil immediately after cooking to keep bread moist and enhance flavor.
