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.