Bhutanese Bread

Method

Mix wholemeal flour with salt in a large bowl. Add water gradually whilst mixing until a soft, sticky dough forms. Knead by hand for 8-10 minutes until smooth and elastic, working in the softened butter a little at a time. Divide the dough into 8 equal portions and roll each into a ball, then flatten into a disc about 1 cm thick. Heat a cast iron skillet or griddle over medium heat and cook each bread for 3-4 minutes per side until golden brown with dark spots. The bread should puff slightly and remain soft inside. Serve warm, traditionally torn by hand and eaten with cheese, butter, or chilli.