Combine butter and milk in a small pan and gently heat until the butter has melted. set aside.
In a bowl, combine flour, salt and slowly pour in the milk and butter mixture. Sprinkle the work surface with flower and knead for 5 minutes. If it’s too wet, add some more flour a little at a time so the dough isn’t too sticky. Wrap in baking parchment and leave to rest for 30 minutes.
Dust the work surface with flour. cut the dough into 6 pieces and roll into balls. Roll each ball out into a circle as thinly as you can.
Heat a non stick frying pan over a high heat (no oil). Cook the flatbreads one at a time for 1 – 1½ minutes on each side. Stack the cooked flatbreads and wrap in a tea towel, this will keep them soft and pliable.
No Yeast Flatbreads
Yeast free version means no proving, Just resting for 30 minutes in the fridge.Dough keeps in the fridge for around 3 days. Roll out the rounds, ready to cook. Just make sure you use baking paper to keep the pieces separated, flour will not suffice, then store in an airtight container.
Ingredients
- 300 g plain flour
- 50 g unsalted butter
- ½ tsp salt
Instructions
- Combine butter and milk in a small pan and gently heat until the butter has melted. set aside.
- In a bowl, combine flour, salt and slowly pour in the milk and butter mixture. Sprinkle the work surface with flower and knead for 5 minutes. If it's too wet, add some more flour a little at a time so the dough isn't too sticky. Wrap in baking parchment and leave to rest for 30 minutes.
- Dust the work surface with flour. cut the dough into 6 pieces and roll into balls. Roll each ball out into a circle as thinly as you can.
- Heat a non stick frying pan over a high heat (no oil). Cook the flatbreads one at a time for 1 - 1½ minutes on each side. Stack the cooked flatbreads and wrap in a tea towel, this will keep them soft and pliable.
Video
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