Super quick and super delicious. Having your flatbreads all cooked up on the weekend means a quick meal on a week night. It can all be done at once if you so choose. Either way, they are delicious with whatever toppings yo choose. Here I did a basil pesto with mozzarella and a peach, prosciutto and mozarella. Sprinkle it with some fresh arugula when it exits the oven.
Flatbread
4 cups all purpose flour
1 1/2 teaspoons salt
7 tablespoons butter
1 1/2 cups milk
In a microwave safe dish or a pot on the stove, heat the butter with the milk. You wanted it to bubble a little, not boil. Let cool so that you can stick your finger in it comfortably. Pour into flour and salt. Mix until it comes together. Turn out on a floured surface and knead. Set aside to rest for at least 30 minutes. Prep you pizza toppings whatever they may be.
Divide dough into approximately 18 balls for smaller type flatbreads, less if you want them larger. Roll out to circles. Make sure you cover the dough as you are rolling out your discs. It will dry quickly.
Place on heated skillet and cook until the dough is not shiny anymore. Flip and heat a few mroe minutes. Stack on a dish.
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