Sweet hot-milk skillet flatbreads
Units
Temperature
Servings
Ingredients
- 300 g plain flour rounded
- 1 ml vanilla extract rounded
- 5 g baking powder rounded
- 190 ml hot whole milk rounded
- 15 g sugar rounded
- 5 g fine salt rounded
Method
Method
- Whisk flour, baking powder, sugar, and salt. Add the vanilla and hot milk and stir to a very soft dough.
- When cool enough to handle, knead briefly with floured hands until smooth. Cover and rest for 10 minutes.
- Divide into eight balls and roll each to a 14 cm round, dusting lightly with flour.
- Cook two at a time in a dry 28 cm skillet over medium heat, about 2 minutes a side, turning when bubbles rise through the surface and the underside is golden-spotted. Four batches take about 18 minutes.
- Stack under a towel and serve warm with jam, honey, or fruit.
Notes
- Hot, not boiling, milk hydrates the flour without killing the baking powder immediately.
- The dough is soft but should still roll. If it sticks to the pin, flour the surface rather than working more flour into the bowl.
- These are mildly sweet rather than dessert-like.