2 cups plain flour (all-purpose flour)
1/2 tsp salt
3 1/2 tbsp butter
3/4 cup milk
1/2 tbsp cooking oil
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Heat butter in a saucepan until it melts, add milk and set aside after 3 minutes.
Combine 2 cups flour, salt, butter, and milk.
Sprinkle work surface with flour then knead for a few minutes until it is smooth.
Add extra flour if the dough is too sticky.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a nonstick pan over medium heat.
Place one flatbread in the pan, cook until it bubbles up then flip and cook the other side, pressing down if it puffs up.
There should be smallish golden brown spots on both sides.
Stack the cooked bread and keep wrapped with a tea towel and serve.