Preparing milk flatbreads is super easy, and the result is simply delicious. They are different from the usual homemade flatbreads, exceptionally light and soft, winning you over bite after bite.
What I love most is that the dough rolls out perfectly; you won’t even need to flour the work surface much. This flatbread is perfect for filling with both savory and sweet ingredients. I make them very often and also use them as a base for my beloved Chicken Wrap. Let’s start cooking… Enjoy the recipe, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 9 flatbreads
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for the Milk Flatbreads
- 4 1/4 cups all-purpose flour
- 2/3 cup milk (Warm)
- 3.5 oz Water (Warm)
- 1/4 cup extra virgin olive oil
- 2 tsp salt
Steps for the Milk Flatbreads
In a large bowl, place the flour, water, milk, extra virgin olive oil, and salt. Mix all the ingredients (by hand or with a mixer) until you get a smooth, soft, and compact dough.
Cover the dough with a cloth or plastic wrap and let it rest at room temperature for at least 30 minutes.
After the resting time, divide the dough into 8 or 9 equally weighted balls.
Take one ball and roll it out with a rolling pin into a circle.Try to roll out each flatbread as thinly as possible: this is the secret to making them lighter and softer when cooked, and consequently more delicious.
Heat a non-stick pan over medium heat.
When the pan is hot, cook one flatbread at a time.
Cook for just 30 seconds on each side, or until you see small bubbles appear.
Once the flatbreads are ready, you can serve them immediately, filling them as you like.
Storage
The flatbreads stay very soft for 3 days wrapped in plastic wrap.
