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

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