<\/p>\n
500 g (1 pound) flour;
\n150 ml (5 fl. oz) warm milk;
\n150 ml (5 fl. oz) warm water;
\n1 tsp salt;
\n2 tbsp dry yeast;
\n3 tbsp olive oil;
\nchopped parsley
\nchili flakes<\/p>\n
HOW TO MAKE TURKISH BREAD?
\nMix yeast and salt into flour with a whisk. Add the warm milk and water and knead just until the liquids are absorbed.
\nMix in the olive oil and knead until the dough is smooth (around 10 minutes).
\nMake a ball out of the dough, cover it with vegetable oil, and set it aside in a warm place for an hour, or until it has doubled in size.
\nWhen the dough has risen enough, divide it into six pieces and roll each one into a ball.
\nEach flatbread should be rolled out and put on a pan with medium-high heat.
\nTake 5\u20136 minutes to cook (2.5-3 minutes on each side).
\nEach flatbread should make a pocket in the middle when you flip it over.
\nSpread oil on each hot flatbread, then sprinkle parsley and chili flakes on top.<\/p>\n","protected":false},"excerpt":{"rendered":"
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