Sweet Coconut Flatbread

These delicious flatbreads make an excellent accompaniment to a curry and are very easy to make.
I normally use semi-skimmed milk to bind the dough together, however I use coconut milk instead if I'm opening a tin to use in something else.
They can be made a few hours in advance then warmed up, wrapped in foil in the oven for 5-10 minutes.

                                     

 Makes about 10 flatbreads

Ingredients

200g Plain Flour

2 teaspoons Baking Powder

50g Butter

50g Desiccated Coconut

Pinch of Salt

50g Caster Sugar

Approx. 6 tablespoons Milk or Coconut Milk 

• Tip the plain flour into a large bowl with the baking powder.  Cut the butter into small pieces, add it to the flour then, using the tips of your fingers, rub it into the flour until it is all in little lumps.
• Add the coconut, salt and sugar and mix thoroughly to evenly distribute. 
• Add the milk or coconut milk a couple of tablespoons at a time, mixing vigorously until it comes together in a firm dough.  Wrap the ball of dough in cling film and chill in the fridge for at least 30 minutes.
• When you are ready to make the flatbreads break off a golf ball sized piece of dough and roll it between your hands into a ball. 
• Generously flour your work surface and rolling pin then roll out the ball of dough, flipping it over and moving it after every roll to keep it from sticking.  Roll it out until it is a couple of millimetres thick if you can.  Set aside.
• Repeat this with the rest of the dough, stacking the rolled out discs between pieces of greaseproof/baking paper or sprinklings of flour.
• Put a griddle pan or frying pan onto a high heat then dry cook the flatbreads for 1-2 minutes each side until cooked through and patchy golden brown.
• Stack and eat immediately or allow to cool then wrap in foil to heat later.