INGREDIENTS
| Half Recipe | Just Over Half | Full Recipe | |
| Plain Flour | 300 gr | 350 gr | 600 gr |
| Milk | 185 ml | 215 ml | 370 ml |
| Salt | ½ Tsp | ¾ Tsp | 1 Tsp |
| Butter | 50 gr | 60 gr | 100 gr |
| Oil | For Cooking | ||
| Oil | Or you can use spray oil | ||
METHOD
1 Combine butter and milk and heat until butter is just melted – on stove or in microwave.
2 Combine 2 cups flour, salt, butter and milk.
3 Sprinkle work surface with flour then 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 30 minutes or so.
5 Dust bench top with flour, each dough ball 50g for Taco Shells, then roll out into about ⅛” / 3mm thick rounds.
6 Heat ½ tbsp olive oil in a non stick pan over medium heat – or lower if you have a heavy based skillet. (Note 1)
7 Place one flatbread in the pan, cook for around 1- 1 ½ minutes – it should bubble up then flip and cook the other side, pressing down if it puffs up. There should be a 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 remaining pieces.
10 Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!
NOTES
1 Higher heat and the thinner the dough = crispier crust, though still pliable inside, the thin crispy crust on the outside might crack when you roll it. This is how I make naan. The larger darker brown spots on the bread (see image in post) make it look like authentic naan, just like what you get at Indian restaurants!
2 STORING: Dough keeps in the refrigerator for around 3 days. Tip: Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice.
Cooked breads keep really well in the freezer!
3 Works great with WHOLE WHEAT flour, does not work with almond flour. See note 4 for Gluten Free.
4 Dairy free / vegan substitutions: A reader tried the original recipe then reported back that it also worked just as great substituting the butter with olive oil and almond milk for the dairy milk to make it a vegan / dairy free version. Brilliant! Another reader has also made this with coconut oil and reported it works great.
5 This works pretty well with Gluten Free flour. You may need a bit of extra flour to roll it out – just add more as required. The texture is a bit different – a bit chewy, and you may not be able to roll them out into neat rounds like pictured.
6 Use this for: Gyros, Souvlaki, as naan for curries like Butter Chicken, Chickpea Curry or Beef Rendang.
7 Recipe source: Flatbread by Julie Goodwin.
NOTES II
150gr Makes Thin 12″ Round 1 ½mm thick, 200gr makes Thicker 12″ Round about 3mm thick.
Half a mix is enough for 3 10″ Flat Breads for Yiros or Kabab.
Just Over Half is enough for 3 12″ Breads for Yiros or Kabab
1 Full Mix is enough for 5 12″ Flat Breads for Yiros or Kabab.
1 ½ Mix is enough for 8 12″ round Tortillas.
I cook these on a flat top grill plate and use spray Olive Oil to grease the Hot Plate.
