HOMEMADE SOFT FLATBREAD

Flatbread is one of my favourites. Back in Sydney, these were often times in my house when I had run out of rice. These were also used to be a brilliant lunchbox idea all the time. I bought some at supermarket, heat them up in the microwave for 40 seconds and filled them with as many as simple ingredients such as lettuce and tomato with leftover charcoal chicken, nugget or just fried egg. 

The truth is flatbread is yummy and healthy. It is soft, fluffy and a little bit chewy inside. I remembered I can easily find flatbread (also known as Naan bread) in most Indian restaurants and food stalls across the city. It is extremely versatile as it can be used in many different ways and it is really simple to make. It can also be delicious next to beef curry or served with some grilled meat as sandwich wraps if you like. 

In Indonesia, flatbread isn't really popular, but you can taste it as sandwich wrap, or here we call it as Kebab. It doesn't seem as the 'original middle-eastern Kebab' which refers to pieces of meat, fish or vegetables roasted or grilled on a skewer (here we call it as Satay, lol). Indonesian Kebab uses a soft flatbread rolled around the filling. 

Nevertheless, I really adore this lovely bread... so, after seeing some new Kebab stalls around my neighbourhood couple times, I decided to made these great flatbreads at home yesterday. I adapted from Melskitchencafe with added sugar and flour amounts. Have a go, and you will see how easy it is :)

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Ingredients:

1. 3 1/4 cups of all purpose flour (don't need to use self-raising flour or bread flour) 
2. 2 teaspoons of instant yeast (fermipan)
3. 1 tablespoon of granulated sugar
4. 1 teaspoon of salt
5. 2/3 cup of warm milk (not too hot to touch or hangat kuku (Indonesian))
6. 1/2 cup of warm water (not too hot to touch or hangat kuku (Indonesian))
7. 1 tablespoon of olive oil/vegetable oil

Directions:

1. I made the dough by hand, but you could make it in a food processor or mixer with dough hook. 
2. In a large bowl, mix 1 cup of flour, yeast, sugar, salt, oil, milk and water until well combined.
3. Gradually, add the remaining flour until a dough is formed. You are done if the dough can be pulled away from the sides of the bowl and it isn't too sticky. If it is a little wet still, you may need to add another sprinkling of flour (you can use 1/4 cup as measurement)
4. Once finished, place the dough in a lightly bowl and cover with greased plastic wrap. This will activate the yeast. Let it rise for about an hour or so until doubled.
5. After approximately an hour, you'll find the dough will be double in size. Divide the dough into six or nine equal pieces. Cover them up once again with a plastic wrap or cloth and let them rest for another 10-15 minutes.
6. Using a rolling pin, flatten each one into a circle, about 15-20 cm in diameter (I didn't really do this precisely, anyway, lol). Sprinkle the surface with flour when you roll them. 
7. Preheat a non-sticky pan (medium size) to low-medium heat. Don't grease the pan with oil or butter. When the pan is hot, place the flatbread and cook for 2-3 minutes on the first side until it bubbles and puffs. Flip it over and cook on the other side for another 2-3 minutes until it is little browned and spotty. 
8. Repeat with the remaining dough. Once all done, set aside to cool slightly before serving. 
9. It is best served the same day it is made, but it can be cooled or frozen then reheated again the day after... and don't forget to prepare for its filling or dipping. 

*Served for 6-9 breads.

Put all dry ingredients in a large bowl, except flour (only 1 cup at first)

Dough ready to be set aside to activate the yeast

Cover the dough to maximise the yeast activation process

The doubled size dough

Divide the dough into some pieces

Place the dough in the pan surface and cook until puffy

Turn it over once the first side is browned 

Flatbreads are served!