Turkish milk bread in a pan

Ingredients:

1. 500 grams/pound of flour;
2. 150 milliliters/five fluid ounces of warm milk;
3. 150 milliliters or five fluid ounces of warm water;
4. one teaspoon of salt;
5. two tablespoons of dry yeast;
6. three tablespoons of olive oil;
7. chopped parsley chili flakes

Details to follow

• Utilizing a whisk, combine the yeast and salt with the flour. Continue to knead the dough until the liquids are completely absorbed after adding the warm milk and water.
• Stir in the olive oil and knead the dough for approximately ten minutes, or until it is completely smooth.
• Form the dough into a ball, coat it with vegetable oil, and place it in a warm location for one hour, or until it has doubled in size, whichever comes first.
• As soon as the dough has reached the desired level of rise, split it into six equal parts and shape each of them into a ball.
• To prepare each flatbread, roll it out and place it on a skillet that is heated to a medium-high temperature.
• It will take five to six minutes to cook, with each side taking two and a half to three minutes.
• Turning each flatbread over should result in the formation of a pocket in the middle of the bread.
• To finish, add some chili flakes and parsley on top of each hot flatbread after spreading oil on it.