500g (4 cups) all-purpose flour
160ml (2/3 cup) warm milk
160ml (2/3 cup) warm water
7g (2 tsp) dry yeast
10g (1 tbsp) sugar
6g (1 tsp) salt
20ml (1 tbsp) olive oil
In a small bowl, combine the warm milk, warm water, dry yeast, and sugar. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt.
Make a well in the center of the flour mixture and pour in the frothy yeast mixture.
Add the olive oil to the mixture.
Gradually incorporate the flour into the wet ingredients, mixing well until a dough forms.
Transfer the dough onto a floured surface and knead for about 8-10 minutes, or until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until it doubles in size.
Preheat a non-stick pan on medium heat.
Punch down the risen dough and divide it into equal portions. Shape each portion into a ball.
Roll out each ball into a flat circle, about 1/2 inch thick.
Place the flattened dough in the preheated pan and cook for 3-4 minutes on each side or until golden brown.
Repeat with the remaining portions.
Once cooked, remove from the pan and let the bread cool for a few minutes.
Serve the Turkish milk bread warm. It’s delicious on its own or with toppings like honey, cheese, or jam.