Greek Flatbread in a Nonstick Pan

Method

1. Put 165g of bread flour, 1 teaspoon of yeast, 1 tablespoon of kOBE Monk Fruit Blend and 1/2 teaspoon of salt in a bowl and mix.
2. Pour in 100ml of warm water at 45 degrees C and mix until the flour takes up all the water. Add 1 tablespoon of olive oil and mix well so it works through the dough.
3. Knead gently for about 5 minutes until the dough is smooth, no longer sticky, and stretches thin without tearing. Cover it and prove for 2 hours somewhere warm.
4. Dust a board with a little flour and divide the dough into 4 equal pieces. Roll each into a ball, then flatten it into a thin round, set each on a piece of baking paper and stack them. Cover with a damp cloth and prove for another 30 minutes.
5. Set a nonstick pan over low heat. Once hot, lay in one round at a time and cover the pan. When the bread puffs and the underside is golden, flip it and cook until both sides are golden.
6. Take the bread out and wrap it in a clean cloth to cool slowly, which keeps it soft.

Tips

• Wrapping the bread in a cloth straight out of the pan is what keeps it soft rather than dry and stiff.
• It works for wrapping grilled meat and vegetables, or for dipping into a yogurt sauce.
• Bread flour is sold in baking supply shops and can be swapped for any high protein bread flour.
• Cook over low heat with the lid on, since high heat burns the surface while the middle stays raw.