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Preparing time: 10 minutes, wait time 30 min
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Frying: 30 min
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Ingredients
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Method
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50 g unsalted butter
185 ml milk (semi-skimmed or full fat)
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Pour the milk into a pan and heat it; add the butter and let it melt.
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300 all purpose flour
½ tsp salt
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Combine the flour, salt, and the butter and milk mixture in a mixing bowl. Kneed soft and supple dough using the stand mixer equipped with the dough hook. Remove the dough from the bowl and knead on the worktop for a minute. Wrap in the plastic foil and set aside to rest for 30 minutes.
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Divide the dough into 8 then roll 8 small balls. Cover with plastic wrap and leave for 10 minutes.
Dust the worktop with flour; roll out each ball into 3 mm thick rounds.
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Heat a pan over medium heat, brush it with a thin layer of oil and fry each round until it puffs up and gets golden patches on the surface. Flip over, let them puff up again, and get golden spots. Cover the fried flatbread with a kitchen towel while you are frying. Serve warm with your favourite toppings.
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