Ingredients
Dough
- 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)
Topping
- 20 g Melted unsalted butter or olive oil
- Chopped parsley (optional, for garnish)
Instructions
- Activate Yeast: Pour warm milk, warm water, sugar, and instant dry yeast into a container. Mix well and let it sit for a few minutes until the yeast activates and becomes frothy.
- Make the Dough: Add the flour and salt to the yeast mixture and mix thoroughly. Knead the dough by hand until it is no longer sticky and the surface becomes smooth, which should take about 10 minutes.
- Proof the Dough: Cover the dough with a cloth or plastic wrap and let it rise until it has doubled in size, approximately 1 hour, in a warm place.
- Divide and Shape: Once risen, divide the dough into 6 equal pieces and shape each piece into a round ball. Cover them with a plastic bag or cloth to prevent drying.
- Roll Out the Dough: Using a rolling pin, press each dough ball into a round shape about 18 cm (7 inches) in diameter and 5 mm thick.
- Preheat Pan: Heat a thick pan over medium heat on the stovetop. Avoid using a thin pan as it prevents proper rising.
- Cook the Bread: Place a dough round into the hot pan. Cook on one side until many bubbles form, then flip to the other side.
- Lower Heat & Cover: When the bread bubbles and starts to puff like a balloon, reduce the heat to low and cover the bread with a cloth to keep it moist and allow it to finish cooking evenly.
- Finish Cooking: Cook for a few more minutes on low heat until the bread is cooked through and golden spots appear on both sides.
- Serve: Brush the cooked bread with melted butter or olive oil, sprinkle with chopped parsley if desired, and enjoy warm.
Notes
- Use a thick-bottomed pan or cast iron skillet for best results to ensure even heat distribution and proper bread rising.
- The dough needs to be kneaded well to develop gluten, which gives the bread its chewy texture.
- Adjust heat carefully; too high heat will burn the bread before it cooks through.
- Covering the bread while cooking helps retain moisture and results in softer bread.
- This bread is best enjoyed fresh but can be reheated on a pan or toasted later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Turkish
