- Prep time: 15 minutes (+ 1 hour rising)
- Cook time: 15 minutes
- Yields: 6–8 flatbreads
Ingredients
- Flour: 4 cups all-purpose flour (plus extra for dusting).
- Liquid: 1.5 cups warm water (about 40°C).
- Yeast: 1 packet (7g or 2.25 tsp) active dry yeast or instant yeast.
- Dairy: 1/2 cup Greek yogurt (this makes it extra soft).
- Seasoning: 1 tsp salt and 1 tsp sugar (to feed the yeast).
- Fat: 2 tbsp olive oil.
Instructions
- Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy.
- Make the Dough: Stir in the yogurt and olive oil. Gradually add the flour and salt. Knead the dough for about 5–8 minutes until it is smooth and slightly tacky but not sticking to your hands.
- The First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Shape the Bread: Punch the dough down and divide it into 6 to 8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten them into circles about 1 cm thick.
- Cook (The Griddle Method): Heat a non-stick pan or griddle over medium heat (no oil needed in the pan).
- Place a circle of dough on the hot pan.
- Wait for bubbles to form on the surface (about 1 minute), then flip.
- Flip again after 1 minute. You should see the bread start to puff up like a balloon, creating that soft pocket seen in your photo.
- Finishing: Keep the cooked breads stacked under a clean kitchen towel to keep them soft. You can brush the tops with melted butter and parsley if desired.
Handy Kitchen Tip
If you’re in the mood for something sweet after making this bread, you can use your saved recipe for Cookies Made From Brownie Mix. Just combine:
- 1 box (18 oz) brownie mix
- 1/4 cup all-purpose flour
