Flatbread

I’ve tried a lot of different recipies for flatbread.  A lot.  Some with yeast, some without.  Some with spices, some without.  Some that are just flour and water.  Some that dry fry, some that use fat.  This one however, gives the best bread I think.  It doesn’t have a load of ingredients (just four) but the method is slightly different to others I have tried.

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Start by melting 50g butter in 160mls of whole milk and pour it into 250g of plain flour.  Add 1/2tsp salt and give it a good mix.

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I get the mixer with the dough hook to do this part, you might need to add an extra tbsp of flour if it appears too wet.  Let the dough hook knead it for 3-4 minutes until it is smooth and elastic – you could do this part by hand if you wanted to.  Then wrap the dough ball in cling film and pop it in the fridge for 30 mins to rest.

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Cut the dough into 4 equal pieces (or 6 if you wanted smaller breads) and roll out a piece on a floured surface.  One of the reasons I love this method is that it is really easy to roll out.  With other methods I have used I really struggle to roll it out – as soon as I lift the rolling pin off the bread shrinks back and ends up much smaller than I wanted.  This dough keeps its shape (probably something to do with the butter and/or milk).

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I then fry this in a small amount of olive oil (you probably could dry fry it though) and it takes about 2 minutes each side.  We had this with saag paneer and chickpea stew.

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