I’ve been cooking a lot these past few weeks, and if there is one staple that I couldn’t live without—apart from noodles or rice—it’s flatbread. Recipe below! No yeast or chefy talent necessary.
2 1/2 cups or 300g all purpose flour
1/2 teaspoon salt
50g of butter
1 cup or 240ml milk
Olive oil for frying
Makes 6 (medium-sized) thin flatbreads or 4 thick flatbreads.
1. Combine butter and milk and heat until butter is melted (microwave or in a pan). Pour into mixing bowl and combine with flour and salt and mix well.
2. Flour your work surface (I do this in my oversized Ikea bowl) and then knead dough until smooth. Add extra flour if dough is too sticky. The dough should not stick to your hands. Keep kneading and folding for about 5 minutes.
3. Wrap dough with clingfilm and let it proof at room temperature (22 degrees) for 30 minutes. If your apartment is an icebox like mine, feel free to put it near the radiator.
4. Dust work surface. Cut dough into six pieces and roll into balls. Roll those out into the desired shape. If you don’t have a rolling pin, use the clingfilm roll or a smooth water bottle. Stack the rolled pieces—be sure to dust them with flour so they don’t stick to each other.
Note: I roll them out thinner, which cooks faster on higher heat in the pan. It’s more like a roti than a flatbread. Thicker flatbreads require lower heat and longer in the pan.
5. Add olive oil into a non-stick pan over medium heat. (I’m liberal with the amount of olive oil, and there’s no harm in that.) Place flatbread dough in and cook until the topside bubbles. Add a little olive oil to the topside and flip over. Cook until golden, or as I prefer, until there are burnt circles like the crust of a Neapolitan pizza.
And to give the flatbread a twist, when rolling each piece, you can add chopped scallions or diced garlic.
Can’t finish all your flatbread? No problem. They keep well in the fridge. Just reheat in the pan.
This flatbread is great with curries, as a wrap, or an accompaniment for cheese and dips.