Ultra-Thin Turkish Flatbreads

Ingredients

• 500 g flour
• 1 tsp salt
• 50 ml lukewarm milk

Instructions

1. 1.

   Mix the flour with the salt and knead into an elastic dough using the milk and a little lukewarm water. Knead this on the work surface for at least 20 minutes until it has an elastic consistency. Divide the dough into 8-10 portions and roll each out very thinly on a lightly floured surface. In a non‑stick pan over medium heat, bake both sides until light brown, turning several times. For larger rectangular flatbreads, place the dough pieces on a silicone baking mat in an oven at 250 °C (top/bottom heat, lowest rack) and bake until light brown.

2. 2.

   About 30 minutes. Remove and serve folded.