Yoghurt Flatbread

I spend most of my time recipe testing and baking that I could go a week without cooking anything. This yoghurt flatbread recipe is my life saver in those moments. It’s a vehicle for both savory and sweet dishes. Just put whatever you want in there and by adding yoghurt, you get a really soft bread. If you never try any of my recipes ever this is one recipe you should try. This yoghurt flatbread was straight up delicious, it was soft and just so tender with a little sourness from the yoghurt. It was everything!!!

Recipe

what you need

390g (3 1/2 cups) hard/AP flour

1 1/2 teaspoons baking powder

1 cup full fat greek yoghurt

1/4 cup + 1 tablespoon water

Olive oil/melted butter for brushing

Directions

Mix the flour and baking powder in a bowl. Add the greek yoghurt and mix until it comes together then add the water. Knead dough in the bowl until it comes together then place unto a floured work surface. Knead until completely smooth. Put in an oiled bowl and cover with cling film. Set aside to rest for 40 mins.

Place the dough on a floured surface and divide into 7 equal parts, 100g each. Total dough weight is 725g so an extra 25g will be leftover after dividing and that will be used as the tester. Roll each dough into round tight ball and set aside.

Set a non stick pan/skillet over medium high heat. To check if the skillet is hot enough, roll the tester out with a rolling pin and place in the skillet. If skillet is hot enough the flatbread should bubble up almost immediately (about 30 secs), if it doesn't, increase the heat a bit.

To roll the dough, llightly flour the work station and the top of the dough and roll out as thin as you want it with a rolling pin. Gently place in the skillet and cook until the side in the pan is golden brown (1 mins to 1 mins 30 secs) then turn over and cook till the other side is golden brown. The longer it stays in the pan the drier it gets so the skillet should be hot but not scorching hot so it cooks fast. If serving as it is, brush immediately with melted butter/olive oil and wrap in a napkin. If using as a wrap, do not brush it. Wrap in a napkin and place in a bowl with a lid. Repeat for all the rest. Keep them covered until they cool completely. To reheat, place in a really hot skillet for 10 secs each on both sides.

Can be stored in the fridge. Store rolled uncooked dough in the freezer for up to 2 months.

Serve warm. Serve with meat, dips, chocolate & banana (my fave) or use as wraps for your meats and veggies.