Description
This Easy Soft Flatbread recipe is a quick and simple way to make delicious, fluffy flatbreads without any yeast. Perfect for wraps, sandwiches, or as a side to your favorite dishes, these flatbreads require minimal ingredients and only about 15 minutes of hands-on time. The dough is enriched with butter and milk, rolled into thin rounds, then cooked on a hot non-stick pan until golden and puffed. Wrapping them in a tea towel keeps them soft and pliable, making them ideal for a variety of meals.
Ingredients
Scale
Dry Ingredients
- 2 cups plain flour (all-purpose flour), unsifted, not packed
- 1/2 tsp salt
- Extra 1/4 cup plain flour for dusting and adjusting dough
Wet Ingredients
- 3 1/2 tbsp (50g / 1.75 oz) unsalted butter
- 3/4 cup milk
Instructions
- Melt butter in milk: Combine the butter and milk in a small saucepan or microwave-safe bowl, and gently heat until the butter is just melted. Set aside this mixture to cool slightly.
- Combine dry ingredients: In a large mixing bowl, combine the 2 cups of plain flour and salt. Pour in the butter and milk mixture, stirring to form a soft dough.
- Knead the dough: Lightly flour your work surface, then turn the dough out and knead gently for about 2 minutes until smooth and slightly elastic. Add extra flour a tablespoon at a time if the dough feels too sticky.
- Rest the dough: Wrap the dough tightly in cling wrap and let it rest at room temperature for 30 minutes. This allows the gluten to relax and makes rolling easier.
- Roll dough into rounds: Divide the dough into 6 equal pieces and shape each into a ball. Dust your bench with flour and roll each ball out into a 20cm (8 inch) round, about 2 to 3 mm thick.
- Heat the pan: Preheat a non-stick pan over high heat without any oil until it is very hot and almost smoking.
- Cook the flatbread: Place one rolled dough round into the hot pan. Cook for about 1 to 1 1/2 minutes until the underside has golden brown patches and the bread puffs up dramatically. Flip and cook the other side for 45 seconds to 1 minute until golden spots appear and it puffs again.
- Keep flatbreads soft: Remove the cooked flatbread and stack them, covering immediately with a clean tea towel. The trapped steam keeps them soft and pliable. Repeat cooking with remaining dough rounds.
- Finish with optional butter or oil: For a more indulgent touch, brush the cooked flatbreads with melted butter, olive oil, or garlic butter right before serving.
Notes
- Use a non-stick pan and cook on high heat without oil to achieve the best puffing and browning.
- Resting the dough is important to relax gluten and aid rolling.
- Wrapping cooked flatbreads with a tea towel helps retain moisture and keep them soft.
- You can customize by brushing with garlic butter for extra flavor.
- Flatbreads are best served warm but can be stored in an airtight container for a day or two.
