Prep 2 hrs
Cook 10 mins
A nice homemade flatbread is infinitely preferable to the store bought ones. This is lovely for dipping or just for munching. They never last long in our house!
- 200 ml milk
- 200 ml lukewarm water
- 1 (7 g) packet dried yeast
- 500 g strong bread flour
- 25 g salt
- 25 g butter, softened and cut into cubed
- oil, for greasing
- Mix the milk and water in a jug, sprinkle on the yeast and whisk.
- Leave for a few minutes in a warm place to let the yeast start working.
- Meanwhile, mix the flour and salt in a bowl.
- Rub in the butter, make a well in the centre, and then pour in the yeast mixture a bit at a time, until the liquid is all used up and you can bring the whole thing together as a dough.
- If it's a bit sticky add a touch more flour or if it's a bit dry add more warm water.
- Turn onto a lightly floured surface and knead for five minutes, until shiny and elastic.
- Rinse out the bowl with hot water.
- Shape the dough into a neat ball, place in the bowl and cover with oiled cling film.
- Leave in a warm place until doubled, which can take up to two hours.
- The dough should feel light and full of air.
- Once risen, knock back the dough, then knead for a minute or so.
- To make the flatbread, rip off pieces of the dough and flatten them out.
- Start with your hands, using a rolling pin to finish the job.
- Make sure the dough is nice and thin because once you put it on the heat it will puff up and if the bread isn't thin then you'll just get a doughy lump.
- When you have a few thin pieces of dough, heat a heavy based frying pan and put a flatbread inches.
- Turn down the heat, leave to crisp up, then flip over and do the other side.
- Eat immediately!