Prepare the Dough: In a large mixing bowl, whisk together the milk, water, sugar, and instant yeast. Add the olive oil and salt, and mix well. Gradually add the flour and stir with a spatula until a sticky dough forms. Pour about 1 teaspoon of olive oil onto your palm and spread it over the surface of the dough. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place until it doubles in size, about 50 minutes.

Prepare the Topping: In a medium bowl, combine the diced onion, red bell pepper, paprika, pul biber (or red pepper flakes), sesame seeds, salt, tomato paste, Turkish red pepper paste, and olive oil. Mix well and set aside.

Prepare the Dough Balls: Line a baking sheet with parchment paper. Set aside 1 tablespoon of olive oil in a small bowl for shaping the dough. Preheat your oven to 180°C (350°F). Once the dough has risen, wet your hands with olive oil and deflate the dough by pulling the edges toward the center. Fold it a few times. (The dough will remain sticky; dip your fingers in the oil as needed.) Grab a piece of dough (about the size of a mandarin orange), roll it into a ball, and place it on the prepared baking sheet. Repeat with the remaining dough. (For the first batch, we place 6 dough balls onto our baking sheet. For the second batch, we use a larger baking sheet and fit 10 dough balls.)

Shape and Add Topping: Flatten each dough ball slightly with your fingers. Spoon about 1 tablespoon of the topping onto each flattened dough ball and spread it evenly with the back of a spoon. 

Bake: Place the baking sheet on the rack just below the middle of the oven. Bake for 20 minutes, or until the tops are set and the bottoms are no longer pale. While the first batch bakes, prepare the second batch of dough balls on another baking sheet (about 9 balls on a larger sheet).

Cool and Serve: Remove the baked breads from the oven and let them cool slightly before transferring them to a plate lined with paper towels. Bake the second batch following the same instructions. Serve the breads warm or at room temperature. Optionally, garnish them with parsley leaves.