Turkish Bread
This Turkish flatbread is incredibly soft and fluffy, and the best part? It only requires one proofing! You don’t even need to turn on the oven—just cook it on a non-stick pan over the stove.
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Servings: 6
Ingredients
- 3 cups+2 tbsp(500g) all purpose flour
- 1 teaspoon Salt
- 2 tablespoon instant yeast
- 1 tablespoon sugar
- 150 ml warm water
- 150 ml warm milk
- 3 tablespoon olive oil
For Garnish
- 3 tablespoon melted butter
- few parsley or cilantro leaves
- 1 teaspoon crushed red pepper (optional)
Instructions
- In a large bowl, mix the dry ingredients: flour, salt, sugar, and instant yeast.
- Add warm water and warm milk to the dry ingredients, along with a little olive oil. Stir everything together and knead the dough for a few minutes until it becomes smooth.
- Transfer the dough in a greased pan. Cover the pan with a damp cloth and let the dough rest for about 1 hour, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Roll the dough into a large ball and divide it into 6 equal pieces.
- Roll each piece into a small ball, then use a rolling pin to roll each ball out into a flat circle.
- Heat a cast iron or non-stick pan over medium-high heat. Place the dough circles in the hot pan. When bubbles start to form on top, flip the bread over and cook the other side. Each side should cook for about 3-4 minutes.
- Once cooked, remove the bread from the pan. Brush the warm flatbread with melted butter and sprinkle with crushed red pepper flakes and parsley or cilantro.
- Serve the bread warm and enjoy!
Video
Notes
- Yeast: If you don’t have instant yeast, you can use active dry yeast. Just make sure to activate it in warm water first before adding it to the dough mixture.
- Water and Milk: Make sure both the water and milk are warm, but not hot—around 100°F (38°C) is perfect. If they’re too hot, it can kill the yeast, and if too cold, it won’t activate properly.
- Resting Time: The dough needs to rest and rise until it doubles in size, so be patient. If your kitchen is cool, it might take a little longer than an hour.
- Rolling the Dough: Try not to roll the dough too thin—about ¼ inch thick is perfect for a soft, fluffy texture.
- Cooking: Be sure to cook the flatbread over medium-high heat. A hot pan ensures the bread cooks quickly and gets those lovely bubbles on top.
- Storage: This bread is best served warm, but you can store any leftovers in an airtight container for up to 2 days. To reheat, simply warm it in a pan for a minute or two.