• In a bowl, combine the flour, butter and oil.
  2 cups (240 g) all purpose flour, 2 Tablespoons (30 g) salted butter, softened, 2 Tablespoons (30 ml) vegetable or canola oil
• Use your fingertips or a Danish dough whisk to blend the ingredients, creating a texture resembling breadcrumbs. This ensures even coating of the flour with the butter and oil.
• Add hot water (about 120-130°F (49-54°C) and mix it into the flour using a fork or a Danish dough whisk until it forms a soft, lumpy mixture.
  ⅔ cup (160 ml) hot water, 120-130°F (49-54°C)
• Then, use your hands to gather the dough and knead with your knuckles for approximately 2 minutes. The result should be a soft dough with a silky texture.
• Roll out each part into circles around 8 inches (20 cm) in diameter, and about 2 to 3 mm thick, on a surface lightly sprinkled with flour.
• Heat a non-stick pan or skillet on the stove over medium heat. Ensure it's sufficiently hot before placing the flatbread.
• Dust off excess flour from the rolled flatbread (Too much flour can make your flatbread dry and less soft). Then place it in the hot pan.
• Cook until small bubbles appear, approximately 20 seconds.
• Use a spatula to flip it over and cook until the other side bubbles (about 20 seconds)
• Turn it over once more (about 10 seconds)
• Each flatbread typically takes around a minute or less to cook. Repeat until all the flatbreads are cooked.
• Stack the flatbreads as you cook and cover them with a paper towel or tea towel. This maintains their softness and flexibility.

How to store once cooked

• Room temperature: After cooking, you can store them in an airtight container at room temperature for up to 2 days
• Refrigerate: For 2-3 days. Simply wrap them in plastic wrap and place them in an airtight container or freezer bag.
• Freezing: Allow to cool completely before freezing. It is best to place parchment or wax paper between each flatbread, and then place in freezer bags. Store for up to 3 months.

To thaw and reheat

• For a larger batch, leave them at room temperature for a few hours or overnight in the refrigerator. Once thawed, heat each in a pan or in the microwave for a few seconds to make them soft and warm.
• For a single or a few flatbreads (about 2 or 3): Place them frozen between two paper towels and microwave for around 30 seconds or until warmed through.
• Alternatively, place a single frozen flatbread on a warm pan on the stovetop (low to medium heat) and warm for a few seconds as desired.
• Reheating: When reheating use a lightly greased skillet or griddle and warm it on low to medium heat. This helps restore the softness and freshness of the flatbread before serving.