Italian Flat Bread


  • 300g of sifted wheat flour
  • 180g of Fernleaf Full Cream Milk Powder + ¼ cup of water
  • 50g of unsalted Anchor Butter
  • 1 teaspoon of dried Italian herbs
  • ½ tablespoon of oil
  • ½ teaspoon of fine salt

Cooking Method:

  1. Mix butter and Fernleaf Full Cream Milk Powder batter in a small pan over a medium flame until the butter melts. Take it off the flame and allow to cool down to a warm temperature.
  2. In a bowl, add wheat flour, salt, dried Italian herbs, and the milk + butter batter. Mix until combined.
  3. Pour the mixed ingredients into a kneading board and knead for a few minutes until the dough is soft. If the dough is too sticky, add more wheat flour.
  4. Place the dough in a bowl and cover with cling wrap for 30 minutes.
  5. Once dough is rested, divide it into 4 sections and shape it into round balls.
  6. Sprinkle some flour on the kneading board, and knead the rested dough balls until thin
  7. Heat a non-stick pan over a low flame. Brush oil on the pan. Fry the flat bread until crispy and golden brown.
  8. Serve the flat bread with sambal or curry.