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.

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Prep Time 35

Cook Time 10

Total Time 45

Course Lunch, Main Dish

Cuisine Mediterranean, Vegan, Vegetarian

Servings pieces

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.