Total Time: 25 minutes Prep Time: 15 minutes

Cook Time: 10 minutes

480 grams of flour (about 4 cups)

300 ml warm water

1 teaspoon salt (8 grams)

100 grams butter, melted

Pour 300 ml of warm water into a large mixing bowl.

Add 1 teaspoon of salt to the water and stir until completely dissolved.

Gradually add half of the flour (240 grams) to the water, stirring to incorporate.

Add the remaining 240 grams of flour and begin to knead with your hands until the mixture forms a dough.

Continue kneading until the dough is soft and smooth but not sticky. This should take about 5-10 minutes.

Once the dough is kneaded, cover the bowl with a damp cloth or plastic wrap. Let the dough rest for about 10 minutes. This allows the gluten to relax, making the dough easier to roll out.

After resting, divide the dough into 14 equal pieces.

Roll each piece into a ball. Cover the dough balls with a cloth to prevent them from drying out while you work.

Take one dough ball at a time, and on a lightly floured surface, roll it out as thin as possible without tearing. Aim for a diameter of about 15-16 cm (6-7 inches).

Heat a large skillet or griddle over high heat. Do not add oil.

Place the rolled-out dough onto the hot skillet. Cook for about 1-2 minutes on each side or until golden brown and puffy. The flatbread should bubble up a bit as it cooks, which is a good sign.

As soon as each flatbread comes off the skillet, brush it generously with melted butter. The heat from the bread will melt the butter, giving it a wonderful flavor and soft texture.

Serve the flatbreads warm. They are perfect for wrapping around meats, vegetables, or simply dipping into sauces and curries.