How to make
Traditional unleavened bread is made only from water and flour. If you decide to enrich it, you can add egg, salt, seeds, even a little yogurt, but it is important not to add yeast.
Sift the flour into a bowl and pour the water over it. In case you also choose to add the yolks or milk, you need to sprinkle a little more flour.
Knead a smooth and non-stick dough, by kneading for at least 6-8 minutes.
Form it into a ball and leave it to rest for 30 minutes. When I have something to do in the meantime, I sometimes leave it for a longer time, but I smear the surface with a little olive oil and cover it with a towel.
From the dough, which has become very soft and pleasant, tear pieces of it and roll them out into thin flatbread. If you want them to become slightly porous and crunchy in places, you can roll out them very finely.
The unleavened flatbread is baked in a pan with a non-stick coating for a short time on both sides. Here and there golden bubbles form and it becomes very beautiful. If you don't have a non-stick pan, lightly grease it.
The flatbread can also be baked in a furnace.
The baked ones are covered with a towel, so that they do not dry out and cool down and they are served warm.
Enjoy your meal!
