The second kneading isn't absolutely necessary but it does add a more airy texture.
2 cups bread flour
1 teaspoon salt
1/4 cup milk
4-6 tablespoons water (start with 4 tablespoons first)
2 teaspoons yeast
Splash Olive oil
Use dough hook and mix all ingredients together. Add more water if necessary. The dough should be stiff and pulling away from the bowl. Knead in mixer for 5-8 minutes. You want a nice, smooth, not sticky dough. Let rise for 30 minutes. Put back in mixer and knead for 3-5 minutes.
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| After first kneading |
Divide dough into 8 parts. Form into balls (use some flour if necessary to prevent sticking to hands). Let rest 5-10 minutes.
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| One dough ball. |
Place a cast iron griddle or skillet over medium low heat.
flatten a dough ball by hand and roll into a flat disk: use a rolling pin to roll from the center out. Turn the dough 1/4 turn and repeat. Keep going around the dough in this fashion until the dough is a thin round sheet (6-7 inches). It will try to pull back, that's fine, just keep going.
Poke holes with a fork (not sure how necessary this was but it seemed necessary at the time). Place on warmed griddle, turn when golden, cook the other side while you roll the next dough ball.
I put these on a paper towel lined plate and we use them an hour or so after I make them. Or we eat them warm.
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| Cooked flatbread |
