Ingredients (4 loaves):

3 cups all-purpose flour
1 tsp sugar
1 tsp salt
2 tsp instant dry yeast
1 tbsp olive oil or melted butter
½ cup warm milk + ½ cup warm water (milk adds softness, water helps yeast)
1 tbsp yogurt (helps tenderness)
1 egg (for brushing, optional)
Sesame or nigella seeds (optional)

Instructions

Activate yeast:
Mix warm milk, water, sugar, and yeast. Let sit 5–10 minutes until frothy.

Make the dough:
Mix flour and salt. Add yeast mixture, olive oil, and yogurt.
Knead 10 minutes until smooth and elastic.
Cover and let rise 1–1.5 hours until doubled.

Shape loaves:
Preheat oven to 425°F.
Divide dough into 4, roll into oval shapes 1–1.5 cm thick.
Press center indentation with fingers for traditional look.

Optional brushing:
Brush with beaten egg, sprinkle seeds.

Bake:
Bake 12–15 minutes until golden. (Ours were golden at 10 minutes )

Optional: brush warm loaves with melted butter for extra soft crust.

Pro Tips for Maximum Softness:
Use yogurt + milk: tenderizes and keeps bread fluffy.
Don’t over-knead after adding yeast mixture; just until smooth.
Don’t overbake; remove when golden, not dark brown.
Beat Results cover baked loaves with a clean towel for a few minutes to trap steam. It makes the interior pillow-soft.