Ingredients
Dough Ingredients
- 500 g Bread flour or all-purpose flour (4 cups)
- 160 ml Warm milk (2/3 cup)
- 160 ml Warm water (2/3 cup)
- 10 g Instant dry yeast (1.5 tbsp)
- 10 g Sugar (1 tbsp)
- 8 g Salt (0.8 tbsp)
Finishing
- 20 g Melted unsalted butter or olive oil
- Chopped parsley (optional, for garnish)
Instructions
- Prepare Yeast Mixture: Pour warm milk, warm water, sugar, and instant dry yeast into a container. Mix well to activate the yeast and allow it to start fermenting.
- Make the Dough: Add bread flour and salt to the yeast mixture. Mix thoroughly, then knead the dough by hand on a clean surface until it becomes smooth and no longer sticky, developing gluten for elasticity.
- Proof the Dough: Cover the dough with a clean kitchen towel or plastic wrap and leave it in a warm place to proof until it doubles in size, which typically takes about 1 hour.
- Divide and Shape: Once proofed, divide the dough into 6 equal pieces. Shape each piece into a smooth round ball and cover with a plastic bag or cling film to prevent drying out.
- Roll Out: Using a rolling pin, gently press each dough ball into a flat round shape approximately 18 cm in diameter and about 5 mm thick.
- Heat the Pan: Place a thick-bottomed pan or skillet on the stove and heat it over medium heat. A thick pan helps the bread rise properly.
- Cook the Bread: Place one rolled dough piece on the hot pan. Cook until bubbles form on the surface, indicating that it’s baking through. Flip to the other side to cook evenly.
- Manage Heat: When the bread starts to puff up like a balloon, reduce the heat to low to allow it to cook fully inside without burning.
- Cover While Cooking: Once flipped, cover the bread with a cloth to retain moisture and prevent drying out as it finishes cooking.
- Finish and Serve: Remove the cooked bread from the pan, then brush with melted unsalted butter or olive oil for extra flavor. Optionally sprinkle with chopped parsley before serving.
Notes
- Using a thick pan or skillet is essential for proper rising and cooking; thin pans will not allow the bread to puff up well.
- Ensure the milk and water are warm, not hot, to activate the yeast without killing it.
- Covering the bread with a cloth during cooking helps keep it soft by preventing moisture loss.
- You can substitute unsalted butter with olive oil for a dairy-free version.
- The bread is best enjoyed fresh but can be reheated gently on a pan or microwave.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
- Diet: Vegetarian