Description
These Yogurt Flatbreads are soft, fluffy, and quick to make, perfect for an easy snack or accompaniment to meals. Made with simple ingredients like Greek yogurt and flour, they cook quickly on a skillet, resulting in golden, slightly charred breads with a tender crumb and delightful flavor.
Ingredients
Dry Ingredients
- 2 ½ cups (320g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup (240g) plain Greek yogurt
- 2 tablespoons olive oil
- ¼ cup warm water (as needed)
Other
- Extra flour for dusting
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly combined.
- Form Dough: Add the plain Greek yogurt and olive oil to the dry ingredients. Stir with a spoon until the mixture begins to form a dough.
- Adjust Consistency: Gradually add the warm water, a little at a time, kneading as you go until the dough is soft and slightly sticky but not overly wet.
- Knead Dough: Transfer the dough onto a floured surface and knead it for 3–4 minutes until it becomes smooth and elastic.
- Divide & Roll: Divide the dough into 6 to 8 equal portions. Roll each portion into a ball, then flatten each ball into a ¼-inch thick round using a rolling pin.
- Cook: Heat a dry skillet over medium-high heat. Place each flattened dough round onto the skillet and cook for 1–2 minutes per side, until bubbles form and golden brown spots appear.
- Keep Warm & Serve: Stack the cooked flatbreads in a clean kitchen towel to keep them warm. Serve immediately for the best taste and texture.
Notes
- Use warm water carefully; add little by little to avoid overly sticky dough.
- Cook flatbreads on a dry skillet—no oil needed for cooking to keep them light.
- These flatbreads can be stored wrapped in foil or plastic wrap at room temperature for 1-2 days.
- Reheat in a skillet or microwave before serving.
- Feel free to add herbs or spices to the dough for extra flavor.
