Turkish Milk Bread

Makes 6 tortilla sized breads or can be stacked and cut into multiple triangles. 

2/3 c. warm milk 

2/3 c. warm water 

2 tsp yeast 

1 Tbsp sugar 

3-4 c. flour (recipe calls for 4, but in my dry climate my dough could only take 3 and stay soft and elastic) 

1 tsp salt (I thought it needed more)

1 Tbsp evoo 

for topping: 3 Tbsp melted butter with parsley 

Combine milk, water, yeast, and sugar, and whisk to combine. Stir in flour and salt. Mix with spatula then knead with hands until elastic. Massage evoo into dough until smooth. Top with more evoo and let sit one hour. 

Roll dough into a ball, divide into six parts, and roll flat like tortillas. Cook on dry non-stick pan flipping until both sides are spotted with golden brown. These are like a flatbread but thicker and softer than tortillas. 

A stack on a plate and brush the tops with melted butter and parsley cover with a towel until ready to serve. Serve hot.