Ingredients
Scale
- Dough (makes 6 pieces approx. 18 cm each):
- 500 g bread flour or all-purpose flour (about 4 cups)
- 160 ml warm milk (2/3 cup)
- 160 ml warm water (2/3 cup)
- 10 g instant dry yeast (1.5 tbsp)
- 10 g sugar (1 tbsp)
- 8 g salt (0.8 tbsp)
- Topping (optional):
- 20 g melted unsalted butter or olive oil
- Chopped parsley
Instructions
- Mix warm milk, warm water, sugar, and yeast in a container. Stir well.
- Add flour and salt, then knead the dough by hand until smooth and no longer sticky.
- Cover and let the dough proof until doubled in size (about 1 hour).
- Divide dough into 6 equal pieces and shape into rounds. Cover with plastic bag.
- Roll each piece to about 18 cm diameter and 5 mm thickness.
- Heat a pan over medium heat on the stove.
- Cook each bread on both sides until bubbles form, then flip. When bread puffs like a balloon, lower heat to low.
- Cover bread with a cloth while baking to prevent drying out.
- Brush with melted butter or olive oil, garnish with parsley, and serve warm.
Notes
- Freeze extra portions for quick future meals.
- Use as a wrap for chicken shawarma or Thai chicken satay.
- Great dipping bread for butter chicken or curry.
- Prefer using a thick pan for better rising.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: Arabic, Greek, Indian
- Diet: Vegetarian