Flatbreads
Serves 12
Flatbreads — made with 600 grams plain flour, all-purpose, plus extra for dusting, 1 teaspoons salt, 100 grams unsalted butter, 370 milliliters milk.
Ingredients
- 600 grams plain flour, all-purpose, plus extra for dusting
- 1 teaspoons salt
- 100 grams unsalted butter
- 370 milliliters milk
Instructions
- Melt butter in milk: Combine 100 grams unsalted butter and 370 milliliters milk and heat until butter is just melted — on the stove or in the microwave.
- Combine dry ingredients: Combine 600 grams plain flour (all-purpose), plus extra for dusting, 1 teaspoon salt, and the butter-milk mixture in a large bowl and mix until a dough forms.
- Knead: Sprinkle your work surface with flour and knead for a few minutes until smooth — it doesn't need much kneading. Add extra flour if the dough is too sticky.
- Rest dough: Wrap with cling wrap and rest at room temperature for 30 minutes.
- Roll into rounds: Dust the bench top with flour. Cut the dough into 12 equal pieces, roll into balls, then roll each out into 20 cm / 8" rounds, 2–3 mm thick.
- Heat pan: Heat a non-stick pan over high heat — no oil needed.
- Cook: Place one flatbread in the pan and cook for about 1–1½ minutes — it should puff up dramatically. Once the underside has golden patches, flip and cook the other side for 1 minute to 1½ minutes until golden spots appear and it puffs again. Repeat with remaining rounds.
- Keep warm: Stack cooked flatbreads and keep wrapped in a tea towel — the moisture softens the surface and makes them more pliable.
- Optional butter finish: Brush or spray with olive oil or melted butter for a more luxurious finish, or use melted butter mixed with minced garlic for a garlic butter version.