I often make flatbreads when I look at what I have cooked for dinner and I really need to add something… I also like making them with lazy meals….where you sit around the table with a good glass of wine and even better company and you really only need something to nibble and to linger with over the meal.
These flatbreads may not be high on eye appeal but believe me, they are soft, buttery and very morish. The recipe makes 8 flatbreads but the dough keeps for three days in the fridge, in case you want to make ahead and cook them at a later stage. Make sure to serve them warm.
1 000ml flour
butter for frying
Add the milk to a small saucepan and put it on the heat. Add the butter.
Take the mixture off the heat once the milk is warm and the butter has melted.
Add the flour and salt to a large mixing bowl and pour in the warm milk mixture.
Bring it together by giving it a mix with a spoon to form a rough dough.
Turn the dough onto a work surface and knead until you have a smooth dough without lumps.
Cover in plastic wrap and let it rest for 30 minutes.
Divide the dough into 8 equal pieces and roll each into circles or a shape that will fit into your frying pan. Don’t worry about the shapes too much, flatbreads need to be rustic!
Put a non-stick pan onto a medium to high heat, add a small knob of butter and place the first flatbread into it. Cook for 1 minute and flip the flatbread in order to cook the other side.
They should be charred but take care not to burn them. Adjust the heat accordingly.
Finish off the rest of the flatbreads and serve immediately.