Easy Soft Flatbread (No Yeast)
Think wraps filled with whatever you like, or even as naan for Indian curries. The Vegan version is in the Recipes Notes section.
Ingredients
- 2 cups all purpose flour, 256 grams if weighing
- 1/2 teaspoon salt
- 3 1/2 tablespoons butter
- 3/4 cup milk
- cooking oil, for frying
Instructions
- In a saucepan or in the microwave, combine the milk and butter is just melted.
- Add the flour to a mixing bowl, add the salt, and pour in the milk and butter mixture. Mix with a wooden spoon until the dough comes together in a ball.
- Flour your work surface and turn out the dough, knead for a few minutes to make a smooth dough, add a bit of flour if the dough is too sticky. Wrap in plastic film and let rest at room temperature for 30 minutes.
- Flour the work surface, cut dough into 4 pieces, roll into balls, then roll each one out to about 1/8 inch thick.
- Heat 1/2 tablespoon of cooking oil in a non stick pan on medium heat or low for a heavy bottomed pan.
- When the pan is hot, place 1 flatbread in and cook for about 1 to 1 1/2 minutes, it should puff up, just press those down with the spatula. Flip and cook the other side, there should be golden brown spots on both sides.
- Remove from the pan and place on a plate and cover with a towel. Repeat the steps cooking the rest, staking each on on the same plate.
- Use with fillings of your choice for a lunch or light dinner.
Notes
Low cost.
Variants: Brush each flatbread with olive oil or melted butter. Or with melted butter mixed with minced garlic and parsley for a garlic butter version. Higher heat and thinner dough (say cut the dough into 5 or 6 pieces) will result in crispier bread, which is compatible as a naan type of bread.
Vegan Version: Replace the butter with olive oil, replace the milk with almond milk.
Adapted from an internet recipe.
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