Turkish milk bread cooked in a pan: soft and tasty gingerbread!

In a bowl, mix the warm milk with the water, dry yeast and sugar. Whisk to combine.

Incorporate the flour and salt.

Start mixing the dough with a spatula. Then continue kneading it with your hands until you obtain an elastic dough.

Pour in the olive oil, then knead it into the dough.

Brush the top with olive oil, cover and let it rest for 1 hour.

Roll the dough into a ball and divide it into 6 parts.

Roll each piece into a small ball.

Use a rolling pin to flatten each ball into a circle.

Heat a non-stick pan over medium-high heat. Carefully place the flattened dough in the heated pan.

Heat the flatbread for 1 minute, until bubbles begin to form on the surface. Flip and cook for another minute. Flip again, reduce the heat to low, and continue cooking the focaccia for 3-4 minutes, or until it puffs up. Flip and cook for 1-2 minutes on the other side.

Brush each loaf with melted butter. Sprinkle with chopped parsley and serve.