Super Easy Flatbread

Hiroko Liston
Hiroko Liston @hirokoliston
Melbourne, Australia

Melbourne is a multicultural city and I have come across so many interesting foods. Until I started living in Melbourne, I never knew there are so many different types of bread including many varieties of flatbreads. I often bake bread at home, but nothing is easier than this ‘Super Easy Flatbread’.
The ingredients are Plain Flour, Milk (or Water), Salt and Oil (or Butter). No yeast and no leavening process required. If you have never made flatbreads before, you should try my recipe. It’s really easy, and you know exactly what is in it.

Super Easy Flatbread

Melbourne is a multicultural city and I have come across so many interesting foods. Until I started living in Melbourne, I never knew there are so many different types of bread including many varieties of flatbreads. I often bake bread at home, but nothing is easier than this ‘Super Easy Flatbread’.
The ingredients are Plain Flour, Milk (or Water), Salt and Oil (or Butter). No yeast and no leavening process required. If you have never made flatbreads before, you should try my recipe. It’s really easy, and you know exactly what is in it.

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Ingredients

8 flatbreads
  1. 2 cupsPlain Flour
  2. 1/2 teaspoonSalt
  3. 50 gButter (melted) OR Olive Oil *about 3 tablespoons
  4. Oil for cooking
  5. 3/4 cupMilk OR Water *warmed

Cooking Instructions

  1. 1

    Place all ingredients in a large bowl and mix to form a dough. Turn out onto a floured surface, or in the bowl if you prefer, knead until smooth and elastic.

  2. 2

    Divide into 8 balls. Using a rolling pin, roll each ball out to 2-3mm thick round.

  3. 3

    Heat an frying pan over high heat, then reduce to low heat. Oil the frying pan and cook bread for 2 minutes each side or until lightly browned and puffed.

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Hiroko Liston
Hiroko Liston @hirokoliston
on
Melbourne, Australia
I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.
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