Flatbread

Makes 4 medium pieces

Ingredients:

• 1 cup of flour
• 1/4 tsp salt
• 25g butter
• 90 ml  milk
• oil, for shallow frying

Procedure:

1. Combine the flour and salt in a bowl.
2. Heat the butter and milk on low heat until the butter is completely melted.
3. Make a well in the centre of the flour and add the milk into the middle. Start bringing in the flour from the sides.
4. Once all the flour is incorporated, you should have a soft dough. Knead the dough for at least 5 minutes on a floured surface until the dough is stretchy.
5. Wrap the dough in glad wrap and let it rest for at least half an hour. The dough can be stored at room temperature in this state for up to 2 days (provided the weather is reasonably cool).
6. Divide the dough into 6 balls. Roll out each ball on a floured surface as thin as possible.
7. Heat some oil in a large fry pan on medium-heat heat and fry each piece for about 40 seconds to 1 minute. It will start to bubble straight away and it's ready to flip when the edges are golden-looking and the centre looks less floury. The easy way to check is by simply lifting up the edge and peaking underneath.
8. The flatbread can be served hot with dips or stored for making wraps or pizza. They can be stored in clingwrap for a day or so.





For 6 medium pieces the measurements are:
or 4 large for kebabs (each dough ball weights 90g)

1.5 cups flour
135 ml milk
37g butter