Collect together your equipment (see Recipe Notes below) and ingredients.

Prepare the dough: heat the milk and butter in a jug in the microwave or in a saucepan until warm and the butter has just melted.

Weigh the flour and salt into a mixing bowl of a freestanding mixer and stir to mix. Attach the dough hook.

Pour in the milk and butter and turn the machine on low to mix. (Alternatively mix with a spoon.)

When the flour and milk/butter are mixed, turn the speed up to medium and knead for 3 – 4 minutes until the dough is soft and silky. (Alternatively tip out onto a lightly floured work surface and knead for around 3 – 4 minutes until the dough is soft and silky.)

Lay out a sheet of cling film and tip the dough into centre.

Wrap in the cling film and allow to rest for a minimum of 30 minutes.

Roll out the dough and cook: divide the dough on a lightly floured work surface – this quantity makes 4 small, 6 medium or 4 large flat breads.

Use your fingers to knead each piece of dough into a ball shape.

Turn the dough ball over so that the smooth dough is on top. Sprinkle with some flour and roll out using a rolling pin, until the dough is around 3mm thick.

Preheat a non stick and/or cast iron pan until very hot. When hot, place the bread in the centre of the pan. Put a lid on, turn the heat down a little and cook for a minute or two until the bread is starts to brown. If the bread bubbles up, flatten gently with a spatula.

When the bread has lightly browned in places, turn and cook on the other side.

Remove from the pan when cooked, wrap in a clean tea towel and keep on a warmed plate whilst you cook the remainder.