No yeast, no fuss, and barely any cleanup. Just mix, roll, and pan-fry. I’ve tried several flatbread recipes from several cookbooks but I keep coming back to this everyday yogurt flatbread inspired from Georgina Hayden’s cookbook Greekish. It has been my go-to when it comes to flatbreads.
It’s just 4 ingredients yet is chewy, light, and ready in 15 minutes. Perfect for wraps, dips, or eating straight from the skillet.
Ingredients 🍞
1/2 tbsp Olive oil + more for pan
1/4 tsp salt
2/3 cups (150 grams) yogurt
1 cup self (150 grams) self rising flour
If you don’t have self rising flour then substitute with the following:
1 cup self (150 grams) all purpose flour
1 1/4 tsp baking powder
sprinkle of salt
Directions 📜
1. In a bowl, mix self-raising flour (or the all purpose with baking powder), yogurt, 1 tbsp olive oil, and a pinch of sea salt. Stir with a fork, then knead by hand until smooth.
2. Divide the dough into 4 to 8 pieces. Roll into balls, then flatten into circles about 1cm thick.
3. Heat a drizzle of olive oil in a pan over medium. Cook one flatbread at a time:
– Cover and cook for 1 minute
– Uncover and cook for 1 more minute
– Flip and cook uncovered for 2–3 minutes
4. Wrap each cooked flatbread in a tea towel to keep warm. Add more oil as needed for the rest.
5. Serve warm and enjoy.
#flatbread #easyrecipe #homecooking #quickbread
In the next 90 seconds, I’m going to show you how to make perfectly chewy, fluffy, light charred everyday yogurt flatbread. And it’s wonderfully simple. All you’re doing is mixing together four ingredients: self-rising flour, Greek yogurt, olive oil, and sea salt. If you don’t have self-rising flour, all you have to do to make your own is mix together a cup of allpurpose flour, and 1 and 1/4 teaspoon of baking powder. And again, you’re just mixing all of your ingredients together. And eventually you’re going to wind up with a nice little ball of dough. We can now immediately start dividing this into however many pieces that we want. The recipe that I have in the caption and the one that I make in this video makes four flatbreads about the size of your hand. Though, if you want eight pieces instead, you’re going to have to double the recipe or be okay eating itty bitty flatbreads. Either way, you’re going to want to roll each section that you cut into a ball because it’s going to make it easier for you to roll them out nice and flat. And once they’re flat, they are ready to cook, which we’re going to do by getting our pan nice and hot on a medium heat and drizzling in a little bit of olive oil. You can then drop in a flatbread. Put the lid on for 1 minute. Lid off for 1 minute. Flip and cook uncovered for 2 to 3 minutes more. That’s what’s going to make it warm, pillowy, and perfectly chewy. And in case you missed that, I’m going to repeat it one more time. Pan on medium with a little drizzle of olive oil. Drop in a flatbread. Lid on 1 minute, lid off 1 minute. Flip and cook uncovered for 2 to 3 minutes more. And that’s all there is to it. You could make a batch in 15 minutes, no problem. These are at their best when they’re served as soon as possible. And they are delicious as is, but I do love putting a little bit of butter and fresh cilantro on there. Divine. [Music]
1 Comment
Looks great! Will have to try this