Description
This soft and pillowy Turkish Milk Bread, made in a pan, is the perfect comfort food! With a crispy exterior and fluffy interior, it’s packed with flavor thanks to olive oil, fresh parsley, and a touch of chili flakes.
Ingredients
Scale
- 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
- Chopped parsley (for topping)
- Chili flakes (for topping)
Instructions
- In a bowl, mix the yeast and salt into the flour using a whisk.
- Add the warm milk and water, and knead just until the liquids are absorbed.
- Mix in the olive oil and knead the dough for about 10 minutes until smooth.
- Shape the dough into a ball, coat it lightly with vegetable oil, and cover it. Let it rise in a warm place for an hour, or until doubled in size.
- Once the dough has risen, divide it into 6 pieces and roll each into a ball.
- Roll out each piece of dough into a flatbread shape.
- Heat a pan over medium-high heat and cook the flatbread for 2.5–3 minutes on each side, or until pockets form in the middle.
- Once cooked, brush with oil and sprinkle chopped parsley and chili flakes on top.
- Serve and enjoy!
Notes
- For best results, let the dough rise in a warm and draft-free area.
- You can adjust the amount of chili flakes to suit your preferred spice level.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Pan-Frying
- Cuisine: Turkish
Nutrition
- Serving Size: 1 flatbread
- Calories: 180
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0g