Source: Julie Goodwin
The dough can be made and rolled into balls, then stored in Glad wrap and cooked as required. Being winter I found the dough lasted 2 days at room temperature. To be honest it may last longer (and even longer in the fridge) but after 2 days I had cooked and eaten it all.
4 cups flour
1 teaspoon salt
100 g butter
375 ml milk
1/4 cup olive oil
Combine the flour and salt in a bowl. Heat the butter and milk in a
jug until the butter is just melted. Make a well in the centre of the
flour and pour the milk and butter in, gradually bringing the flour in
from the sides. When the flour is all incorporated, you should have a
soft dough. Knead the dough for at least 5 minutes on a floured
surface, until is stretchy. If the dough is too sticky, add a little
This process can also be done in the bowl of an electric mixer or food
processor using the dough hook.
Wrap the dough in Glad wrap and allow to rest at room temperature for
half an hour or so. Divide the dough into 8 pieces (or more, if you
want smaller flatbreads) and roll out on a floured surface as thinly as
you can. I am never able to achieve perfect circles so I have decided
that I like irregularly shaped flatbread better. (Rustic!)
Heat a generous splash of olive oil in a frypan over medium high heat.
When the oil is hot, place one piece of flatbread in the base. It will
immediately start to bubble up. When the edges are starting to look
golden and the bread is becoming less floury looking around the edges
(about 40 second to 1 minute), flip the bread carefully with a spatula.
Cook for a further 40 seconds to a minute and remove to a piece of
paper towel. Once cooked it can be stored in Glad wrap for a day or so
but it’s really better cooked and eaten fresh.