Quick no-yeast flatbread

General

• The dough for this recipe is ridiculously easy to make with only a minute or two of kneading. The bread is soft and pliable so it’s perfect for using as a wrap, stuffed with whatever takes your fancy.
• Higher heat & the thinner the dough = crispier crust
• The dough keeps for around 3 days in the fridge. Best to store them as flatbreads, with a bit of baking paper in between so that they don't stick.
• You can keep cooked breads in the freezer.
• Time:
  • Kneed: 2 minutes
  • Resting: 30 minutes
  • Cooking: 2-3 minutes per flatbread

Ingredients

• 2 cups plain flour (all purpose flour) (level cups, unsifted, not packed). Wholemeal is also fine, but not almond meal.
• 1/4 cup flour extra for dusting & adjusting dough
• 1/2 tsp salt
• 3 1/2 tbsp / 50g unsalted butter (1.75 oz)
• 3/4 cup milk

Procedure

1. Melt butter in milk: Combine butter and milk and heat until butter is just melted – on stove or in microwave.
2. Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
3. Knead 2 minutes: 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.
4. Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
5. Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 – 3 mm thick.
6. Heat pan: Heat a non stick pan over high heat (no oil!)
7. Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
8. Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel – the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces
9. Brush with butter or oil (optional): Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!