Yields8 Servings

Recipe by Nagi

Ingredients

 4 cups all-purpose flour (level cups, unsifted)1/4 cup extra for dusting & adjusting
 1 tsp salt
 7 tbsp butter
 1 ½ cups milk
 1 tbsp oil (for cooking)

Directions

1

Combine butter and milk in saucepan and heat on stove until butter is just melted. d

2

Combine 4 cups flour, salt, and melted butter and milk mixture in a large bowl.

3

Sprinkle work surface with flour and pour flour mixture out on table. 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 cling wrap and rest at room temperature for 20 minutes or so.

5

Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8-inch-thick rounds.

6

Heat 1 Tbsp olive oil in a non-stick pan over medium heat - or lower if you have a heavy based skillet.

7

Place one flatbread in the pan, cook for around 1 to 1 1/2 minutes (it should bubble up) then flip and cook the other side, pressing down if it puffs up. There should be smallish, golden-brown spots on both sides.

8

Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.

9

Continue to cook with the remaining pieces. Serve warm!

Ingredients

 4 cups all-purpose flour (level cups, unsifted)1/4 cup extra for dusting & adjusting
 1 tsp salt
 7 tbsp butter
 1 ½ cups milk
 1 tbsp oil (for cooking)

Directions

1

Combine butter and milk in saucepan and heat on stove until butter is just melted. d

2

Combine 4 cups flour, salt, and melted butter and milk mixture in a large bowl.

3

Sprinkle work surface with flour and pour flour mixture out on table. 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 cling wrap and rest at room temperature for 20 minutes or so.

5

Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8-inch-thick rounds.

6

Heat 1 Tbsp olive oil in a non-stick pan over medium heat - or lower if you have a heavy based skillet.

7

Place one flatbread in the pan, cook for around 1 to 1 1/2 minutes (it should bubble up) then flip and cook the other side, pressing down if it puffs up. There should be smallish, golden-brown spots on both sides.

8

Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.

9

Continue to cook with the remaining pieces. Serve warm!

Easy Soft Flatbread (No Yeast)