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.
300 g plain flour
50 g unsalted butter
1/2 salt
185ml milk
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
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.
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