Flatbread

INGREDIENTS

• 4 cups / 500g plain flour (level cups, unsifted, not packed), + keep ¼ cup extra for dusting & adjusting dough
• 1 teaspoon salt
• 3.5oz / 100g butter
• 1½ cups / 375ml milk
• 2 to 3 tbsp olive oil

Makes 8 large pieces

INSTRUCTIONS

1. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
2. Combine 4 cups flour, salt, butter and milk.
3. 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. Wrap with glad wrap and rest at room temperature for 30 minutes or so.
5. Dust bench top with flour, cut dough into 8 pieces, roll into balls, then roll out into about ⅛" / 0.3cm thick rounds - the thinner it is, the more pliable the cooked bread will be.
6. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice. (paper towel works too)
7. Heat 1 tbsp olive oil in a pan over medium high heat - or lower if you have a heavy based skillet.
8. Place one flatbread in the pan, cook for around 1 minute - it should bubble up - then flip and cook the other side, pressing down if it puffs up.
9. Stack the cooked bread - the moisture helps soften the surface, making them even more pliable.
10. Continue to cook with remaining pieces.
11. Optional: brush or spray bread with olive oil to give it a glossy look, like I did for the photos. Brushing with butter melted with crushed garlic while cooking also adds a beautiful garlic flavour!

NOTES

1. Higher heat = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it.

2. Dough keeps in the refrigerator for around 3 days.

Source: Flatbread by Julie Goodwin