8 breads
1 h 30 min
Ingredients
3 dl / 300 g water, lukewarm
7.5 dl / 500 g wheat flour
1 packet (11 g) active dry yeast
2 tsp salt
2 tsp sugar
4 tbsp rapeseed oil
butter, melted, for brushing after baking
Instructions
1. Mix all ingredients together and knead the dough for 5-10 minutes until smooth and soft.
2. Let the dough rise for 1 hour or until it has doubled in size.
3. Divide the dough into 8 portions and form into balls. Let rise under a cloth for another 15 minutes.
4. Roll the balls into thin flatbreads (about 0.5 cm). Cook the flatbreads one at a time on a dry frying pan or grill for about 2 minutes. Turn as needed so the breads don't burn.
5. Remove the flatbread from the pan, immediately brush with melted butter and cover with cling film.