This Turkish milk bread recipe is a soft, fluffy, and slightly sweet bread that’s easy to prepare using simple ingredients.
Made with warm milk and water, it has a tender crumb and a beautiful golden crust.
The addition of olive oil enhances its texture, while the yeast, sugar, and salt work together to create a perfectly risen dough.
Best of all, this bread is cooked right in a pan, making it accessible even if you don’t have an oven.
Serve it warm and enjoy the comfort of freshly baked bread with your favorite dips or spreads!
Here are the ingredients in French:
500g (4 tasses) de farine
160ml (2/3 tasse) de lait tiède
160ml (2/3 tasse) d’eau tiède
7g (2 c. à café) de levure sèche
10g (1 c. à soupe) de sucre
6g (1 c. à café) de sel
20ml (1 c. à soupe) d’huile d’olive
Here are the instructions for making Turkish milk bread in a pan:
Activate the Yeast:
In a small bowl, mix the warm milk, warm water, sugar, and dry yeast. Let it sit for 5-10 minutes until it becomes frothy and bubbles form, indicating the yeast is activated.
Prepare the Dough:
In a large mixing bowl, combine the flour and salt.
Make a well in the center and pour in the yeast mixture and olive oil.
Mix everything together with a spoon or your hands until the dough begins to form.
Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it’s smooth and elastic.
If the dough is too sticky, sprinkle a little more flour.
Let the Dough Rise:
Shape the dough into a ball and place it in a greased bowl.
Cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
Shape the Bread:
Once the dough has risen, punch it down to remove the air.
Divide it into equal portions, shape them into small balls, and flatten them slightly if desired.
Cook the Bread in a Pan:
Heat a non-stick pan over medium-low heat and lightly grease it with oil.
Place the shaped dough into the pan, leaving a little space between each piece.
Cover the pan with a lid and cook for about 6-8 minutes on each side, or until the bread is golden brown and cooked through.
Serve:
Once cooked, remove the bread from the pan and let it cool slightly.
Serve warm, and enjoy with butter, cheese, or your favorite spread.
This simple, fluffy Turkish milk bread is perfect for breakfast or as a side with your meals!
To store Turkish milk bread and keep it fresh, follow these tips:
Room Temperature:
Allow the bread to cool completely before storing.
Place it in an airtight container or wrap it tightly in plastic wrap or aluminum foil.
It can be kept at room temperature for 2-3 days.
Refrigeration (Optional):
While refrigeration can extend the bread’s life, it may cause it to dry out faster.
If you choose to refrigerate, wrap it tightly in plastic wrap and consume it within 4-5 days.
Freezing:
For longer storage, you can freeze the bread.
Wrap each piece individually in plastic wrap, then place them in a resealable freezer bag.
Store in the freezer for up to 3 months.
When ready to eat, thaw at room temperature or reheat in a low oven.
By following these methods, you can enjoy your Turkish milk bread for days!