This particular recipe for flatbread is a special one because the flatbread contains no yeast. The bread with come out soft and can be used to prepare sharwama which is a popular fast food in Nigeria today.
2 cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
1/2 tsp salt
3 1/2 tbsp / 50g butter (1.75 oz)
3/4 cup / 185 ml milk
1/2 tbsp oil (for cooking)
Combine butter and milk and heat until butter is just melted – on stove or in microwave.
Combine 2 cups flour, salt, butter and milk.
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.
Wrap with cling wrap and rest at room temperature for 30 minutes or so.
Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8″ / 0.3cm thick rounds.
Heat 1/2 tbsp olive oil in a non stick pan over medium heat – or lower if you have a heavy based skillet. (Note 1)
Place one flatbread in the pan, cook for around 1- 1 1/2 minutes – it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
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.
Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version