Buttered thin skillet flatbreads
Units
Temperature
Servings
Ingredients
- 300 ml warm water rounded
- 8 g fine salt rounded
- 480 g plain flour rounded
- 100 g unsalted butter, melted rounded
- 15 ml neutral oil, for rolling rounded
Method
Method
- Dissolve the salt in the warm water. Mix in the flour and knead until soft but no longer sticky.
- Cover and rest for 10 minutes. Divide into fourteen balls and keep covered.
- Lightly oil the work surface and roll one ball as thinly as possible, roughly 15 to 16 cm across.
- Cook one at a time in a dry 28 cm skillet over medium-high heat, 30 to 45 seconds a side, turning once more if needed, until the bread is lightly spotted and puffed in places but still pale between the spots. Fourteen breads take about 20 minutes.
- Brush each one with melted butter as it comes out of the pan and stack under a clean towel while you cook the rest.
Notes
- Roll and cook one at a time so the raw rounds do not stick together.
- The skillet should be hot enough to spot the bread quickly without drying it.
- Reheat from chilled in a dry pan for 20 seconds per side.