’The boys’ came to stay with us last night and so as part of a full programme of activities, making flatbreads was top of the agenda this morning.
And this is how you do it:
The dough for this recipe is so easy to make with only a couple of minutes of kneading required. The bread is good for using as a wrap.
- 10oz / 300g plain flour
- 1/2 tsp salt
- 3 1/2 tbsp / 50g butter (1.75 oz)
- 3/4 cup / 185 ml milk
- 1/2 tbsp oil (for cooking)
Combine butter and milk and heat until butter is just melted – on stove or in microwave.
Combine flour, salt, butter and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth – it doesn’t need much kneading. Add extra flour if the dough is too sticky.
Wrap with cling film and leave to rest at room temperature for 30 minutes
Dust countertop with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick – they don’t have to be round!
Heat 1 tsp olive oil in a non stick pan over medium heat
Place one flatbread in the pan, cook for around 90 seconds on each side it should bubble up – then turn. and cook the other side. There should be a small, golden/dark brown spots on both sides.
Pile up the cooked bread and keep wrapped with a tea towel – the steam helps soften the bread
Cooked breads keep well in the freezer or in a sealed bag or container for a couple of days. Sprinkle grated cheese on top when they are still hot and perhaps a shake or two of garlic salt as a variation.
This was a very savoury moment!