A simple, yeast-free flatbread recipe that’s a great last-minute choice when you don’t have hours to wait for the yeast dough to rise. This flat bread is incredibly soft and malleable, which makes it ideal for using as a wrapper for Doner kebabs, Shawarma, and Gyros. Alternatively, as naan to dip into Butter Chicken or Tikka Masala. There are countless options!
Table of Contents
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Ingredients
- Two cups of all-purpose plain flour (level cups, unsifted, not packed),
- plus reserve 1/4 cup extra for dusting and correcting the dough;
- 1/2 tsp salt;
- three and a half tablespoons / fifty grams (1.75 oz) unsalted butte
- three-quarter cup milk
Guidelines
- Pour milk over melted butter. Heat the butter and milk together over a stovetop or in a microwave until the butter is just melted.
Mix Dry:
- Mix two cups flour, butter, salt, and milk in a bowl
Knead for two minutes:
- Dust the work surface with flour and knead lightly for a few minutes, just long enough to make the dough smooth. If the dough is too sticky, add more flour.
Take a 30-minute break:
Cover with plastic wrap and let it sit at room temperature for about half an hour.
Divide into groups:
- Before rolling out the dough into 20cm/8″ rounds that are 2-3 mm thick, dust the worktop with flour. Divide the dough into 6 pieces and roll them into balls.
Heat pan:
- Without using any oil, heat a nonstick pan on high heat. (Although 1)
Cook:
- Put one flatbread in the skillet and cook it for about one and a half to two minutes; it should bubble up significantly. When the underside is nicely browned on both sides, turn it over and continue cooking it for another 45 to 1 minute, or until the bottom is once again browned and puffs up.
Store covered with tea towel:
- Arrange the cooked bread in a stack and cover with a tea towel; the moisture will assist to soften the surface and increase their pliability. Cook the remaining parts as well.
Apply a butter or oil brush (optional):
- For a more opulent appearance, drizzle or mist bread with melted butter or olive oil. Alternatively, try making a garlic butter variation by combining minced garlic with melted butter!