Flatbread
Soft, easy, and yeast-free flatbread that’s ready in under an hour. This recipe yields 6 pliable flatbreads perfect for wraps, gyros, or dipping alongside Mediterranean dishes. The dough is quick to mix and knead, requiring only 30 minutes of resting time. Ideal for everyday cooking, meal prep, and accommodating dietary substitutions such as gluten-free or vegan versions.
Equipment
- 1 Non-stick skillet (10-12 inch)
- 1 Rolling Pin
- 1 large mixing bowl
- Measuring cups and spoons set
- Clean kitchen towel
Ingredients
- 2 cups all-purpose flour plus extra for dusting
- ½ teaspoon salt
- 3 ½ tablespoons unsalted butter about 50g
- ¾ cup whole milk
Instructions
- Warm Butter and Milk: Gently heat the milk and butter together in a small saucepan or microwave until the butter is just melted. The mixture should be warm but not hot to the touch.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour and salt to evenly distribute the seasoning.
- Form the Dough: Pour the warm butter and milk mixture into the flour mixture. Stir with a spoon or spatula until the dough begins to come together into a shaggy mass.
- Knead Until Smooth: Lightly flour your work surface and transfer the dough onto it. Knead the dough gently for about 2 minutes, just until it becomes smooth and pliable. If it feels too sticky, sprinkle a little more flour, but be careful not to add too much.
- Let Dough Rest: Wrap the dough tightly in plastic wrap or cover it with a clean cloth. Leave it to rest at room temperature for approximately 30 minutes. This resting period helps relax the gluten, making the dough easier to roll out.
- Divide and Roll Out: Once rested, divide the dough into six equal pieces. Roll each piece into a ball, then flatten and roll out into thin circles roughly 20cm (8 inches) in diameter and 2-3 millimeters thick. Lightly dust your surface and rolling pin to prevent sticking.
- Cook the Flatbreads: Heat a dry non-stick skillet over high heat. Place one dough round in the hot pan and cook for about 1 to 1½ minutes. You’ll notice the bread puff up and develop golden brown spots on the bottom. Flip and cook the other side for another 45 seconds to 1 minute until golden spots appear and it puffs again.
- Keep Warm and Soft: As you finish cooking each flatbread, stack them on a plate and cover with a clean kitchen towel. The trapped steam keeps them soft and pliable, perfect for wrapping or stuffing.
- Optional Finishing Touch: For extra flavor and richness, lightly brush the warm flatbreads with melted butter or olive oil. You can also mix minced garlic into the butter for a delicious garlic-flavored finish.
Notes
- Heat and Thickness Adjustments: Cooking at higher heat and rolling the dough thinner results in a crispier crust, similar to naan, but thinner crusts may crack when rolling.
- Storage Tips: The dough can be refrigerated for up to 3 days. For convenience, roll out the dough portions before refrigerating and separate them with parchment or plastic wrap to prevent sticking. Cooked flatbreads freeze well and can be reheated in a skillet or microwave.
- Flour Substitutions: Whole wheat flour works well for a heartier texture. Almond flour is not recommended.
- Dairy-Free and Vegan Options: Replace butter with olive oil or coconut oil, and substitute cow’s milk with almond or other plant-based milk. The recipe adapts well to these swaps without losing texture.
- Gluten-Free Version: Using gluten-free flour is possible, but you may need to add extra flour when rolling out. The texture will be slightly chewier, and the rounds may not be perfectly smooth.
- Serving Suggestions: Ideal for wraps like gyros, souvlaki, or as a flatbread side for curries such as butter chicken, chickpea curry, or beef rendang.
