InstructionsReset

1. 1.
   Melt butter in milk: Combine butter and milk and heat until butter is just melted - on stove or in microwave.
2. 2.
   Combine Dry: Combine 2 cups flour, salt, butter and milk in a bowl.
3. 3.
   Knead 2 minutes: Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
4. 4.
   Rest 30 minutes: Wrap with cling wrap and rest at room temperature for 30 minutes or so.
5. 5.
   Roll into rounds: Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 20cm / 8" rounds, 2 - 3 mm thick.
6. 6.
   Heat pan: Heat a non stick pan over high heat (no oil). (Note 1)
7. 7.
   Cook: Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should puff up dramatically. Once the underside has nice golden patches on it, flip and cook the other side for 45 seconds to 1 minute until the underside has golden spots and it puffs up again.
8. 8.
   Keep wrapped in tea towel: Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable. Continue to cook with remaining pieces.
9. 9.
   Brush with butter or oil (optional): Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!