Turkish Bread

Method

1. Add milk, water, sugar, and fresh yeast to a bowl or stand mixer bowl.
2. Add all the flour at once.
3. Knead on low speed (or by hand with a wooden spoon) for 10–15 minutes until the dough comes together.
4. Add the salt and knead for another 3–4 minutes until smooth and elastic.
5. Transfer the dough to a work surface and give it folds to strengthen the structure. Form a ball.
6. Place the dough in a container, cover, and let rise until tripled in volume, about 3–4 hours.
7. After the first rise, turn the dough out onto a floured work surface. Give it folds again.
8. Divide the dough into 6 equal pieces. Shape each piece into a ball.
9. Cover the balls with a cloth and let rest for about 40 minutes until doubled in size.
10. On a lightly floured surface, flatten each ball into a disc, either by hand or with a rolling pin.
11. Heat a nonstick pan over medium heat with a flame spreader. Place a disc in the pan and cook for 1–1.5 minutes per side without a lid, turning frequently.
12. After about 4 minutes, when bubbles form, cover the pan with a lid. Cook for 30–40 seconds per side, using the steam to finish cooking the interior. Continue until condensation no longer forms on the lid.
13. Optionally, remove the lid for the last 30–40 seconds to dry the bread slightly.
14. To check doneness, press the bread: if it springs back, it is cooked through. Cool on a wire rack.