Turkish Milk Bread in the Pan: The Soft Gingerbread…
Turkish Pan Milk Bread is a soft, moist bread often served for breakfast. It is made by mixing flour, sugar, milk and yeast, then cooked in a pan until golden brown on both sides. Turkish milk bread can be served alone or topped with jam, honey or icing sugar. It is popular in Türkiye and other parts of the Mediterranean.
Ingredients
- For the dough
- 500 g (4 cups) flour
- 160 ml (2/3 cup) warm milk
- 160 ml (2/3 cup) lukewarm water
- 7 g (2 teaspoons) dry yeast
- 10 g (1 tablespoon) sugar
- 6 g (1 teaspoon) salt
- 20 ml (1 tablespoon) olive oil
- For garnish
- 20 g (4 teaspoons) melted butter
- Chopped parsley
Preparation
- In a bowl, mix lukewarm milk, lukewarm water, dry yeast and sugar. Whisk to combine.
- Incorporate the flour and salt, and begin to mix the dough with a spatula.
- Then continue to knead it with your hands until you obtain an elastic dough.
- Massage olive oil into the dough until smooth.
- Brush with oil, 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 and flatten it with a rolling pin into a round shape.
- Continue with the remaining dough.
- Heat a non-stick pan over medium-high heat.
- Heat flatbread for 1 minute or until bubbling on top. 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 it puffs up.
- Flip and cook 1 to 2 minutes on the other side.
- Brush each focaccia with melted butter.
- Sprinkle with chopped parsley and serve.