Today’s recipe is yet again another easy one. This flatbread only takes about 10 minutes to mix and minimal kneading. With only 30 minutes resting time and just a few seconds to cook, it makes for a great mid-week meal. I usually make the mix and then use that 30 minutes to whip up a quick curry and dinner is on the table in less than an hour.
Although as much as love these flatbreads with curry, they can also be used for wraps. Just wrap it around some lovely homemade koftas and salad, and you have one of our family’s favourites for lunch or dinner.
This recipe will yeald about 6 small flatbreads.
You only need 6 ingredients:
- 1 cup of flour
- 6 tbs + 1/2 tsp of Milk
- 25g Butter
- Pinch of Salt
- Minced parsley and dry organo (to taste)
- Oil for cooking
Start my melting your butter in the milk on the hob. Don’t overheat the milk.
In a bowl mix your flour, salt and herbs. Once the butter has melted pour in the mixture and start kneading until everything is incorporated. No excessive kneading needed, you should have a smooth dough if it’s too sticky add extra flour.
Wrap it in cling film and let it rest for 30 mins up to an hour.
Once that time is up, cut your dough into 6 parts and roll them out into circles, I like them to be really thin, so I’d say about the thickness of a 5p coin (around 2 mm)
Brush some oil on a non stick pan over medium heat and once that’s heated place your first piece of dough on it. Cook for around one minute, once it starts to bubble up flip it and cook the other side. The other side should be cooked after about a minute, both sides should have darker circles where the dough bubbled up during cooking, set it on a plate and brush it with oil to give it that lovely golden colour and cover while you cook the rest. I like to cover with a clean cotton rag, I don’t know if it makes any difference to be honest, but that’s what I grew up seeing.
If you prefer them to be crunchier just cook for longer.