Turkish Milk Bread in a Pan: The Soft and Tasty Spiced Bread!

Divide into 6 equal-sized portions, shape into balls, and place them on a floured baking sheet. (See Note 3)
Cover and let it rest again for 15 minutes.
After the time has elapsed, flour the work surface and rolling pin. Roll out the dough pieces into rounded shapes until they are 5 mm thick or 18 cm in diameter.
Then lift them out and transfer them from one hand to the other to remove excess flour.
Transfer to a baking tray lined with baking paper.
Place them two at a time on the baking tray, placing baking paper between them.
Cover the last two with plastic wrap or a damp cloth and let them rest for 15 minutes.
After 10 of the 15 minutes, turn on the burner or stove and place the pan on the stove to heat at medium-high temperature.