Instructions:
Stir in the flour and salt.
Mix the dough with a dough scraper, then continue kneading by hand until a smooth, elastic dough forms.
Drizzle olive oil over the dough and knead it in.
Brush the surface with olive oil, cover, and let rest for 1 hour.
Form the dough into a ball and divide it into 6 pieces.
Roll each piece into a small ball.
Use a rolling pin to flatten each ball into a circle.
Heat a non-stick pan over medium to high heat. Carefully place the flattened dough into the hot pan.
Cook the flatbread for 1 minute, until bubbles form. Flip and cook for another minute on the other side. Flip again, reduce the heat, and continue cooking the bread for 3–4 minutes until it puffs up. Flip once more and cook for 1–2 minutes on the other side.
Brush each loaf with melted butter, sprinkle with chopped parsley, and serve.
Baking Turkish Milk Bread
First, stir together water, milk, dry yeast, and sugar.
Add flour and salt, and mix with a dough scraper until a shaggy dough forms.
Knead the dough with your hands until smooth. Add olive oil and knead again. Let the dough rest for at least an hour.
Use a dough scraper to divide the dough into six equal pieces and shape each into a ball.
Roll out the dough balls and cook over medium to high heat until golden brown.
Brush each piece of bread with melted butter. Sprinkle with chopped parsley and serve.
Tips for Making Turkish Milk Bread
It’s important to use warm milk and hot water. If the milk (or water) is cold from the fridge, the yeast won’t activate properly. Make sure the temperature is between 40–43°C (104–109°F).
Use fresh herbs instead of dried — it gives the bread a better flavor.
Lightly brush the cooked breads with olive oil, but don’t overdo it — they shouldn’t be greasy.
Storing Turkish Milk Bread
Turkish milk bread is best served fresh while still warm. Leftovers can be stored in an airtight container for up to three days. Reheat the breads in a dry pan for a few minutes on each side.
