Soft & Fluffy flatbreads (no yeast)

Delicious buttery flatbreads that can be eaten on their own or accompanying a large variety of dishes. I make a large batch in a toaster-friendly size so I can freeze them and then warm them up in a toaster. A positive side effect of freezing bread is that the process forms resistant starch which is digested slower, leading to a more gradual rise in blood sugar, significantly reducing the bread’s glycemic index.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the milk and butter to a microwave-safe bowl or jar and warm it in the microwave until the butter melts (1-2 minutes).

Step 2

While they warm up/melt, in a large bowl mix the flour, baking powder, salt and MSG.

Step 3

Slowly add to the bowl the milk and butter mix, while integrating it with a spatula. You will still have some loose flour when all liquids are in…that’s OK.

Step 4

Pour the mix onto a working surface, complete the integration of ingredients with your hands, then knead for 3 to 5 minutes. You should get a smooth and slightly firm dough. if the mix is sticky, add flour a little bit at a time while kneading.

Step 5

Make a ball with the dough, wrap it in cling film, and let it rest at room temperature for 30 minutes.

Step 6

Once rested, unwrap the ball and keep the cling film. Cut the dough and make balls slightly larger than than a golf ball (about 50g each) and cover them with the cling film. You should get 20-22 dough balls.

Step 7

Heat a cast iron skillet (or a non-stick frying pan) to medium heat, then reduce it to medium-low.

Step 8

While the the pan heats, flatten a dough ball with your hand, then roll it to 2-3mmm thickness with a rolling pin. If you have a tortilla press, it saves you the rolling, it’s faster and makes breads tidier in shape.

Step 9

Cook it on the hot skillet until little brown patches appear on the cooking side (1 to 1 ½ minutes), then flip it and cook it on the other side for about 40 seconds. It should slightly rise while cooking. I cook 2 at a time to speed up the process.

Step 10

Put the cooked bread to cool down inside a tea towel, to keep them moist.

Step 11

While the bread cooks, flatten and roll the next batch. Keep the raw dough balls covered with cling film while you cook the bread. Repeat the process for all dough balls. Enjoy!

Step 12

Once all are cooked, let them cool down inside a tea towel, so they stay moist and fluffy.

Step 13

Optional: you can freeze the cooked flatbreads in a freezer bag or ziploc, until you need them. You then pass the frozen flatbread quickly under a tap and heat up in a toaster, it comes out as freshly made.