Flatbreads are well-known all over the world, in all shapes and sizes. You’d be hard-pressed to find any culture that doesn’t have its own variation on some type of flatbread. And there’s a reason why flatbreads are so popular. They’re easy to make and cook (no need for an oven), and best of all…they’re super tasty! This Turkish Milk Bread is enriched with dry yeast, which adds more flavor than that of traditional flatbread. Adding the milk to the dough makes it more pliable once cooked. Enjoy it with a spread of hummus, or mop up the juices from a rich curry. This flatbread is the perfect alternative to usual bread!
How To Make Turkish Milk Bread
To start, mix the water, milk, dry yeast, and sugar, and whisk to combine.
Add the flour and salt and use a spatula to mix until a shaggy dough forms.
Use your hands to knead the dough until smooth. Add the olive oil and knead again. Allow the dough to sit for at least one hour.
Use a dough scraper to divide the dough into six equal pieces, and roll each piece into a ball.
Roll out the dough balls and cook over medium-high heat until puffed and golden.
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 warm water. If the milk (or water) is fridge cold, the yeast won’t work properly. Check that the temperature is around 105-110˚F.
Use fresh herbs rather than dry herbs, it will add better flavor.
Brush the cooked breads lightly with olive oil, but take care not to make it too greasy.
How To Store Turkish Milk Bread
Turkish Milk Bread is best served immediately, while still warm. Leftovers can be stored in an airtight container for up to 3 days. Reheat the breads in a dry pan for a few minutes on each side.
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In a bowl combine the warm milk with the water, dry yeast, and sugar. Whisk to combine.
Stir in flour and salt.
Start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
Pour in the olive oil, then knead it into the dough.
Brush more of the olive oil on top, cover, and let sit for 1 hour.
Roll the dough into a ball and divide it into 6 parts.
Roll each piece into a small ball.
Use a rolling pin to flatten each ball into a circle.
Heat a non-sticking frying pan over medium-high heat. Carefully place the flattened dough in the heated pan.
Heat flatbread for 1 minute, until bubbles start to form on top of the bread. Flip and cook on the other side for another minute. Flip again, reduce the heat to low and continue to cook the focaccia for 3-4 minutes or until swollen. Flip and cook for 1-2 minutes on the other side.
Brush each bread with melted butter. Sprinkle with chopped parsley and serve.