This recipe for easy soft flatbread is amazing and it’s our go-to recipe for delicious chicken wraps.
It doesn’t use yeast so it’s quick to prepare and make. This recipe makes 6 flatbreads.
Ingredients
- 275 ml milk
- 75 gram butter
- 450 gram flour (+ extra for dusting if needed)
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- Oil for cooking
Instructions
Combine butter and milk and heat, on the stove or microwave, until butter has just melted
Combine flour, salt and garlic powder in a separate bowl
Add the milk mixture to the flour and combine with fork until dough forms
Tip it out and knead the dough for a few minutes
Wrap the dough and let rest for 30 minutes
Divide dough into 6 equal portions and roll into little balls, then roll out into 3mm thick rounds (about 20-25cm in diameter)
Heat the pan over medium heat and add a bit of oil.
Place one flatbread in the pan, cook for around 1 -2 minutes, it should bubble up. Then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
Stack the cooked bread and cover with a tea towel. The moisture will keep the bread soft and pliable.
Notes
Tip: Roll out the rounds a few hours before cooking. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice. The dough keeps in the fridge for around 3 days. Original recipe from www.recipetineats.com
