Felix’s Flatbread

Serves 6–8

Felix has become an expert at this one and has found that making flatbread is like making pancakes: the first one is a guide. You then adjust the thickness of the bread or heat of the pan accordingly.

Ingredients

250g (9oz) plain flour
150g (51/2oz) buckwheat flour
1/2 tsp salt
1 tbsp caraway seeds
100ml (31/2oz) warm water
120ml (4fl oz) milk
100g (31/2oz) melted butter

Method

Mix both flours, salt and caraway seeds together in a large bowl. Gradually add the water, milk and 1 tablespoon of melted butter. Knead for 5 minutes. Form a ball and brush with melted butter. Cover with cling film and set aside in a warm place for an hour. Divide into 16 balls. Roll out the balls one at a time to create a large flat circle, pushing out the edges with your fingers to make each one as round as you can. Brush with butter. Fold in half and seal the edges by pressing with your fingertips. 

Brush with butter again then fold in half and roll out again. Repeat this process six times. When rolling out for the last time, roll into a rectangle, almost paper thin. Place in the frying pan on a high heat, butter the top, flip over and butter the other side. Cook until the bread is bubbly and browned.