Description
This Turkish Milk Bread in a Pan recipe yields soft, fluffy flatbreads that are perfectly cooked on the stovetop. Infused with warm milk and olive oil, these flatbreads have a tender crumb and a delicate flavor, finished with a sprinkle of fresh parsley and chili flakes for a subtle kick. Ideal for serving alongside dips, soups, or as a light snack.
Ingredients
Scale
Dough Ingredients
- 500g (1 pound) all-purpose flour
- 150ml (5 fl. oz) warm milk
- 150ml (5 fl. oz) warm water
- 1 tsp salt
- 2 tbsp dry yeast
- 3 tbsp olive oil
Topping
- Chopped parsley (for topping)
- Chili flakes (for topping)
Instructions
- Mix dry ingredients. In a large bowl, whisk together the flour, dry yeast, and salt evenly.
- Add liquids and combine. Pour in the warm milk and warm water, then gently knead just until the liquids are absorbed into the flour mixture.
- Knead dough with oil. Incorporate the olive oil into the dough and knead by hand or with a mixer for about 10 minutes, until the dough is smooth and elastic.
- First rise. Shape the dough into a ball, lightly coat it with vegetable oil, place it in a covered bowl, and let it rise in a warm spot for about one hour, or until it has doubled in size.
- Divide and shape. Once risen, punch down the dough and divide it into 6 equal pieces; roll each piece into a smooth ball.
- Roll out flatbreads. Roll each ball of dough into a flat, round flatbread shape, approximately 6-7 inches in diameter.
- Cook in pan. Heat a non-stick or cast iron pan over medium-high heat. Place one flatbread in the pan and cook for 2.5 to 3 minutes per side, until golden and small pockets form in the bread.
- Add toppings. Brush each cooked flatbread with olive oil, then sprinkle generously with chopped parsley and chili flakes for a fresh, spicy finish.
- Serve. Serve the flatbreads warm as a side or snack, enjoying their soft texture and aromatic seasoning.
Notes
- Use warm (not hot) milk and water to activate the yeast properly without killing it.
- For extra flavor, you can add a teaspoon of sugar to the dough to feed the yeast.
- The dough should feel soft but not sticky; adjust flour or water slightly as needed.
- If you don’t have a non-stick pan, a well-seasoned cast iron skillet works excellently.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
