This is the kneading part of my no-yeast flatbreads. The dough is made with flour, warm milk and melted butter. This is why I hate measurements – it’s all approximations. If it’s too sticky and sticks to your hands, add a little more flour. Flatbread doesn’t need much kneading.
Rest the dough for 30 minutes. Then divide it into six (I cut it in half, then each half into three) and roll each one out as thin as you possibly can. The clue’s in the name! With no yeast, they don’t need proving.
Rolled-out flatbreads keep for up to three days in the fridge, stacked between little squares of baking parchment. I keep pieces I’ve used once in a drawer – they’re perfectly fine to reuse.
If you make your own flatbreads or tortillas, a tortilla warmer is worth investing in: the steam keeps them soft and pliable. To jazz them up, finish with butter.