2 cups flour; unsifted, not packed
1/4 cup flour; dusting, adjusting dough
1/2 tsp salt
3 1/2 tbsp butter, unsalted
3/4 cup milk

1. Combine butter and milk and heat until butter is just melted.

2. Combine 2 cups flour, salt, butter and milk in a bowl.

3. 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. Wrap with cling wrap and rest at room temperature for 30 minutes or so.

5. Dust bench top with flour, cut dough into 6 pieces, roll into balls, then roll out into 8 inch rounds, approx 1/8 inch thick.

6. Heat a cast iron griddlen or non-stick pan over high heat.

7. Place one flatbread in the pan, cook for around 1 to 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. 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.

This can be served with Gyros, Souvlaki , or as a Naan for curries like Butter Chicken.

Optional:
Brush bread with olive oil or melted butter, for a more luxurious finish. Or with melted butter mixed with minced garlic for a garlic butter version.

Notes:
The higher the heat and thinner the dough makes a crispier crust. Though still pliable inside, the thin crispy crust on the outside might crack when you roll it. You can make naan this way. The larger darker brown spots on the bread make it look like authentic naan, just like what you get at Indian restaurants!

Dough keeps in the refrigerator for around 3 days. Roll out the rounds, ready to cook. Just make sure you use baking paper or cling wrap to keep the pieces separated, flour will not suffice. Cooked breads keep well in the freezer.

This recipe is based on Flatbread by Julie Goodwin.