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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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World tour of flatbreads — naan, tortilla, pita, focaccia, injera
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Put flour and salt in the kitchen machine Melt butter and combine with milk Add the milk mixture to the flour and salt Let kitchen machine run to combine into an elastic dough Knead the dough by hand for a couple of minutes Wrap in foil and let it rest for at least 30 -40 minutes Knead the dough on a floured board before cutting into 6 equal pieces. Roll with a rolling pin into tortilla shaped circles of about 8 inch. Do not roll to thin. Heat a skillet with some sunflower oil or olive oil Bake the flatbread about 2 minutes per side. The flatbread should get brown patches and you will see bubbles appear. Turn and bake the other side. Ready to serve