Make sure you cook your flatbreads on medium heat. Higher heat will cause crispier wraps which may crack when you try to bend or roll them.
WHOLE WHEAT (WHOLEMEAL) FLOUR works the same. You may need to add a couple tablespoons extra milk as whole wheat tends to be a little more absorbent than plain white flour.
GLUTEN FREE FLOUR. Many readers have tried this recipe with great success! You may need to use a little extra flour to help you roll it out - add more as needed.
MAKE AHEAD: The raw dough can be stored in the refrigerator for up to 3 days. To store, roll each ball out into rounds ready for cooking. Use cling wrap or parchment paper to keep the rounds separated.
STORAGE: Cooked flatbreads can be stored at room temperature for a day wrapped in cling wrap, or the refrigerator for up to 2 days. To reheat, pop them on a pan over medium heat or in the microwave for 8-10 seconds.
They also last well in the freezer up to a month. Store in a ziplock bag with cling wrap or parchment paper between each wrap to keep them separated.