Easy Yogurt Flatbread
ID: 0504cf2d...
A quick and easy recipe for making fresh, soft flatbreads at home using a simple dough base of flour, yogurt, olive oil, and baking powder. These flatbreads puff up beautifully on a hot dry pan and are best served warm.
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🍳 Cooking Flow
Mix flour, baking powder, salt, olive oil, and yogurt to form a shaggy dough. → Knead the dough on a board until smooth, then let it rest covered for 30 minutes. → Divide the rested dough into 6 equal portions and roll each portion out thinly. → Cook each flatbread in a dry, hot pan on high heat until puffed and lightly charred on both sides.
Cooking Steps
Brief Cooking Order
Mix flour, baking powder, salt, olive oil, and yogurt to form a shaggy dough. → Knead the dough on a board until smooth, then let it rest covered for 30 minutes. → Divide the rested dough into 6 equal portions and roll each portion out thinly. → Cook each flatbread in a dry, hot pan on high heat until puffed and lightly charred on both sides.
Introduction
A quick and easy recipe for making fresh, soft flatbreads at home using a simple dough base of flour, yogurt, olive oil, and baking powder. These flatbreads puff up beautifully on a hot dry pan and are best served warm.
Step 1
Add the all-purpose flour, baking powder, salt, olive oil, and plain yogurt into a mixing bowl.
Step 2
Mix the ingredients together using a spatula until a loose, shaggy dough forms.
Step 3
Turn the dough out onto a lightly floured board and knead it until it becomes smooth and uniform.
Step 4
Shape the dough into a ball, place it back into a lightly dusted bowl, cover with a clean tea towel, and let it rest for 30 minutes.
Step 5
Dust the work surface with flour, place the rested dough on it, and cut it into 6 equal portions.
Ingredients List
Important Notes
Make sure the pan is sufficiently hot and completely dry before cooking to get the best puff and char.
Letting the dough rest for 30 minutes relaxes the gluten, making it much easier to roll out thinly without shrinking back.
Dust the work surface and rolling pin with a little extra flour to prevent the sticky dough from sticking.
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