Turkish Milk Bread in a Pan

Introduction

Turkish milk bread, also called “Sütlü Ekmek”, is known for its pillowy-soft texture, rich flavor, and slightly sweet taste. Unlike crusty breads, this one is light, tender, and buttery—ideal for sandwiches, breakfast spreads, or simply enjoying warm with tea. Traditionally baked, but here we’ll make it in a skillet/pan on the stovetop, which makes it easy even if you don’t have an oven. The milk and butter in the dough give it that signature soft, fluffy crumb.

 Total Time: ~2 hours 15 minutes (including rising)

 Servings: 8–10 slices/pieces

 Ingredients

3 cups all-purpose flour (plus extra for dusting)

2 tsp instant yeast (or active dry yeast)

3 tbsp sugar

1 tsp salt

1 cup warm milk (around 110°F / 43°C)

3 tbsp butter (softened)

1 egg (for dough)

1 tbsp oil or butter (for greasing the pan)

Optional Topping:

1 egg yolk + 1 tbsp milk (egg wash, if pan allows browning)

Sesame or nigella seeds for sprinkling

Step-by-Step Instructions with Timing

Prep Time: 20 minutes

In a large bowl, whisk together warm milk, sugar, and yeast. Let sit 5–8 minutes until foamy (if using instant yeast, this step is optional but helps).

Add the egg, softened butter, salt, and flour gradually. Mix until a soft dough forms.

Knead for 8–10 minutes (by hand or mixer) until smooth and elastic. Dough should be slightly tacky but not sticky.

First Rise: 1 hour

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (about 1 hour).

Shaping & Pan Prep: 10 minutes

Once risen, punch down the dough and divide into 4–6 equal balls.

Lightly grease a large nonstick skillet/pan with butter or oil. Arrange the dough balls inside, leaving slight space between them.

Cover and let rise again for 30–40 minutes, until puffy and touching each other.

Cooking: 25–30 minutes

Place skillet over lowest heat setting on the stovetop. Cover with a lid.

Cook for 12–15 minutes until bottom is golden brown.

Carefully flip the entire bread loaf (use a plate to invert if needed), then cook the other side for 12–15 minutes until golden and fully cooked inside.

Resting: 5–10 minutes

Remove from pan, let rest for a few minutes, then tear apart or slice.

Serving Suggestions

Serve warm with butter, honey, or jam for breakfast.

Pairs beautifully with soups and stews.

Use for sandwiches—it’s soft but holds fillings well.