Ingredients
Dry Ingredients
- 2 cups plain flour (all purpose flour) (level cups, unsifted, not packed), plus 1/4 cup extra for dusting and adjusting dough
- 1/2 tsp salt
Wet Ingredients
- 3 1/2 tbsp / 50g unsalted butter (1.75 oz)
- 3/4 cup milk
Instructions
- Melt butter in milk: Combine the butter and milk in a heatproof container and warm gently on the stove or in the microwave until the butter is just melted. This helps incorporate the fat smoothly into the dough.
- Combine dry ingredients: In a mixing bowl, add the 2 cups of flour, salt, and then pour in the butter-milk mixture. Stir together until a shaggy dough forms.
- Knead the dough: Lightly flour your work surface and transfer the dough onto it. Knead gently for about 2 minutes until the dough is smooth and elastic. Add a little extra flour if the dough feels too sticky, but keep it soft.
- Rest the dough: Wrap the dough ball tightly in cling wrap and let it rest at room temperature for about 30 minutes. This resting period allows the gluten to relax, making the flatbreads softer.
- Roll into rounds: After resting, dust your bench top with flour, divide the dough into 6 equal pieces, and roll each into a ball. Then, using a rolling pin, roll each ball out into a round about 20cm (8 inches) in diameter and 2-3 mm thick.
- Heat the pan: Place a non-stick pan over high heat and let it become very hot. Do not add any oil or butter to the pan.
- Cook the flatbreads: Place one rolled flatbread in the hot pan. Cook for approximately 1 to 1½ minutes until it puffs up dramatically and the underside develops golden patches. Flip and cook the other side for 45 seconds to 1 minute, until it also has golden spots and puffs up again.
- Keep warm and soft: Stack the cooked flatbreads on a plate and cover them with a clean tea towel. The trapped moisture softens the breads, keeping them pliable and tender. Continue cooking the remaining pieces the same way.
- Optional finishing touch: For a richer flavor, brush or spray the cooked flatbreads with olive oil or melted butter. For a garlic flavor, mix melted butter with minced garlic and brush over the flatbreads while warm.
Notes
- No yeast is required for this recipe, so it’s faster and simpler than traditional bread recipes.
- Do not oil the pan; cooking the flatbreads dry helps them puff up and get golden patches.
- The resting time is important for soft texture and easier rolling.
- Keep the cooked flatbreads wrapped in a tea towel to retain moisture and keep them soft.
- These flatbreads can be customized with garlic butter or olive oil brushing for extra flavor.
- If dough is very sticky, add flour sparingly during kneading to avoid tough bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
