Skillet Simplicity: Crafting Irresistible No-Oven Turkish Bread

👩‍🍳 Instructions

1. 1

   In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
2. 2

   Add the 2 tablespoons of olive oil and sea salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a shaggy dough forms and pulls away from the sides of the bowl.
3. 3

   Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes until the dough is smooth and elastic. It should be slightly tacky but not overly sticky.
4. 4

   Lightly grease the mixing bowl with a little olive oil. Place the dough in the bowl, turning once to coat. Cover with a clean kitchen towel or plastic wrap and let rise in a warm, draft-free place for 1 to 1.5 hours, or until doubled in size.
5. 5

   Gently punch down the risen dough to release the air. Transfer to a lightly floured surface and divide into 6-8 equal pieces.
6. 6

   Roll each piece of dough into a smooth ball, then flatten with a rolling pin into a round disc, about 1/4 inch thick and 6-8 inches in diameter. Place the flattened rounds on a lightly floured surface, cover with a towel, and let rest for 15-20 minutes.
7. 7

   Heat a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until hot. Lightly brush the skillet with olive oil.
8. 8

   Place one or two dough rounds in the hot skillet, ensuring not to overcrowd. Cook for 2-3 minutes per side, until golden brown, puffy, and cooked through. Press gently with a spatula if needed to ensure even contact and browning.
9. 9

   Transfer cooked bread to a plate and cover with a clean kitchen towel to keep warm and soft while you cook the remaining pieces. Serve warm and enjoy!