Flatbreads

When making a beetroot and pumpkin curry, which recommended being served with flatbreads, my brother and I suddenly realised what we had been missing out on. Across the globe, from Mexican fajitas to Indian chapatis, so many cultures have their own flavour of flatbread and we had made none of them. Sure, we had eaten plenty, whether with primary school chicken korma or at superb Indian restaurants in New York, but we had never actually made one ourselves. Instantly, I was determined to try. I would really recommend doing this. They are simple enough to make, satisfying to cook and heavenly to eat, although I think we need a bit more practice. This recipe is actually a Greek flatbread, by Nagi. Makes about 4 flatbreads, or 3 if you're very hungry.

Method:

1. In a saucepan, heat the butter and milk until the butter has melted

2. Remove from heat and combine with flour and salt

3. Knead dough a little until smooth - add extra if sticky

4. wrap with cling film and leave to rest for about 30mins

5. Cut into 3-4, roll into balls and then roll out into about 0.3cm thick rounds

6. Heat oil in a pan on a medium heat

7. Place flatbread in pan and cook for 1-1.5mins on each side ,pushing it down if it puffs up. There should be golden spots on each side

8. Repeat with the others, stacking them wrapped in a tea towel to keep them warm and soft