- 300g. plain flour (all purpose flour)(level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
- 3 1/2 tbsp / 50g butter
- 3/4 cup / 185 ml milk
- 1/2 tbsp oil oil
I think you will go nuts over this flatbread recipe!!! It’s really unique because it is made without yeastand yet is soft and pliable. Usually, flatbreads made without yeast are crispy so they crack when folded. Or they require lashings of butter to make them soft. Watch the short video below the recipe to see how easy these are to make!
Use these to make wraps, such as pita bread for Souvlaki or Gyros. The possibilities are endless!
Combine butter and milk and heat until butter is just melted - on stove or in microwave.
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 wrap and rest at room temperature for 30 minutes or so.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet.
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.