Deliciously soft and chewy flatbread. excellent for dipping into hummus, used as a pre-made pizza crust, or simply enjoyed as a side to soups and curries.
- 1 Cup Whole Milk Greek Yogurt
- 2 1/2 Cups Flour 260g
- 1/4 Cup Warm Water
- 1/2 Teaspoons Yeast
- 1 Teaspoon Salt
- 1 Teaspoon Sugar
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Baking Powder
- In a measuring cup combine ¼ cup warm water, sugar and yeast. Let the yeast dissolve in the warm water and begin to foam, before combining with 1 cup yogurt in a mixing bowl.
- Once the yogurt and yeast mixture are combined, season with salt, and slowly add in the flour. Using a dough hook, knead the dough at medium speed for two minutes.
- Remove the dough from the bowl and lightly dust the bowl with flour. Return the dough to the bowl, cover the bowl with a towel and let rest for 3 Hours to rise.
- Divide the dough into 8 equal pieces and roll each piece into a ball. Press each ball flat with your fingers. Thinly pressed dough will puff up in the frying pan. Thicker pressed dough will produce little bubbles. Play with the thickness to see which outcome you prefer.
- Place the pressed-out dough into a preheated skillet. (cast-iron works best) Medium heat will be hot enough to produce bubbles without burning.
- Once large bubbles have formed on the surface, flip the dough to brown on the other side.
- If desired, brush with butter and season with additional salt before serving.
If you are unable to find whole Greek yogurt, you can use traditional, however it contains more moisture and the 1/4 cup water is not needed. Your dough will be too wet and sticky. In such a case, You can either omit adding the water, or strain off additional liquid overnight using a strainer and a cheese cloth.