- 2 cups/ 240g pastry/ all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup/ 60ml milk any milk of choice
- ½ cup/ 120ml water
- 2 tablespoon olive oil
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Mix together flour, baking powder and salt together. Pour in the wet ingredients. Knead together to form a smooth dough adding just a little flour if dough is sticky. Divide dough into two parts. Divide each part into two to make 4 parts together.
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Roll each dough on a well floured surface into about 1/8 inch thickness. Heat a non- stick pan on medium heat. Place a flat bread in the pan and cook for about a minute or more till it bubbles or puffs up on top.Turn and cook on other side. Keeping a clean towel on hand, place the cooked flat bread in it to keep the moisture. Do the same for the remaining rolled balls.
*Use pastry flour if you in Ghana and all-purpose flour for others. I realised it is the same, it happens to be called pastry flour here. *The original recipe is vegan, I used whole diary milk since I do not mind and it works well. I can not tell about evaporated milk. *You can use butter or margarine in place of olive oil, but flavour wise, olive oil is worth it. *I unconsciously tend to overheat the bread leading to crispy edges. If not ready to use, I roll it out flat and stack it in between baking sheets and store in the fridge. I go ahead with the next step when ready. *Recipe adapted from Keepin' it Kind.