Turkish flatbread

Ingredients

Instructions

1. Add the dry yeast, sugar, warm water and warm milk to a bowl and stir to dissolve the yeast. Cover and leave for
   10 minutes.
2. Sift the flour and salt into a large bowl, then add the yeast mixture and stir with a spoon. Add olive oil, then knead the dough by hand for
   2 minutes until the dough is very soft and a little sticky. Cover the dough and leave in a warm place to rise for
   1 hour until the dough has doubled in size.
3. Sprinkle the table with flour and let the air out of the dough a little. Divide into 6 equal parts and make them into balls. Cover the dough so it doesn't dry out while you roll it out.
4. Roll each dough ball into a circle with a diameter of 18 cm and a thickness of about 5 mm.
5. Heat a frying pan on medium heat without any oil. Cook each dough circle for about
   3 minutes without disturbing it. When bubbles start to appear, flip the bread and cook for a further
   3 minutes until golden brown on both sides.
6. Brush the cooked bread with olive oil and sprinkle with finely chopped parsley and red pepper to taste.