You can knead the dough by hand but I was feeling lazy so I used my stand mixer fitted with the dough hook attachment. Place the lukewarm milk in the bowl of the stand mixer and add the yeast. Let it sit there for 5 minutes. Then add the flour, salt and butter. Knead it on low for 5 minutes. Remove the dough from the bowl and form it into a ball. Clean the bowl and then grease it with a bit of vegetable oil. Then place the dough back in the bowl. Cover with plastic wrap and let it rest in a warm place for 30 minutes Thai Boxing.
Once the 30 minutes are up, place the dough on your floured working area and divide it into 12 equal pieces. Roll each piece into a ball. Then roll each ball into circle, it doesn’t have to be perfect. I rolled them into about 20cm in diameter. Place some plastic wrap in between each flatbread so they don’t stick BBA accounting.
Once all the flatbreads are done, start cooking them. Pour about 1 tablespoon of olive oil in a large pan over medium heat. Then place one of the flatbreads in the pan and cook it for about 1 minute until it bubbles up and starts to get a bit brown on the bottom. Then flip it and cook the other side for about 1 minute. Repeat for all of them Melbourne Polytechnic.
