Ingredients
- All-Purpose Flour: 2 cups (approximately 250g), plus extra for dusting
- Plain Yogurt: 1 cup (approximately 245g), full-fat or low-fat will work (Greek yogurt can be used, but you might need a splash more or less yogurt/water to get the right consistency)
- Baking Powder: 2 teaspoons
- Optional but Highly Recommended: ½ to 1 teaspoon of salt (enhances flavor significantly)
Instructions
- Combine Dry Ingredients:
In a large mixing bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and the optional ½ to 1 teaspoon of salt (if using). Whisking helps to evenly distribute the baking powder, ensuring a consistent rise in your bread. This step is crucial for achieving that light, airy texture. - Add the Yogurt:
Create a well in the center of your dry ingredients. Add the 1 cup of plain yogurt to the well. Yogurt is the magic ingredient here, providing moisture, a slight tang, and reacting with the baking powder to help the bread puff up. - Mix to Form a Shaggy Dough:
Using a fork or a sturdy spatula, begin to incorporate the flour into the yogurt, starting from the center and working your way outwards. Continue mixing until a shaggy, slightly sticky dough forms. Don’t worry if it looks a bit messy at this stage; it will come together. - Knead Briefly:
Lightly flour your work surface. Turn the shaggy dough out onto the floured surface. Knead the dough for about 3-5 minutes. You’re not looking for intense gluten development like in traditional yeast breads; you just want the dough to become smooth, elastic, and no longer overly sticky. Add a tiny bit more flour if it’s sticking too much, but try to use as little as possible to keep the bread tender. The dough should feel soft and pliable. - Rest the Dough (Crucial!):
Place the kneaded dough back into the mixing bowl (you can lightly oil the bowl if you wish, but it’s not strictly necessary for this short rest). Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for at least 15-20 minutes. This resting period allows the gluten to relax, making the dough much easier to roll out. It also gives the baking powder a little time to start working its magic. Don’t skip this step! - Divide and Shape:
After resting, gently punch down the dough and transfer it back to your lightly floured work surface. Divide the dough into 6 or 8 equal pieces, depending on how large you want your flatbreads. Roll each piece into a smooth ball. - Roll Out the Bread:
Working with one ball of dough at a time (keep the others covered with the towel to prevent them from drying out), use a rolling pin to roll it out into a thin circle, about 6-8 inches (15-20 cm) in diameter and roughly ⅛ to ¼ inch thick. Don’t worry about perfect circles; rustic shapes add to the charm! Lightly flour your rolling pin and surface as needed to prevent sticking. - Cook the Bread:
Heat a dry, heavy-bottomed skillet (cast iron works best, but a non-stick pan is also fine) over medium to medium-high heat. The pan needs to be hot enough to cook the bread quickly and create those lovely golden spots, but not so hot that it burns before cooking through. You’ll know it’s ready when a drop of water flicked onto the surface sizzles and evaporates quickly.
Carefully place one rolled-out dough circle onto the hot, dry skillet. Do not add any oil or butter to the pan for cooking. - Cook Until Puffy and Golden:
Cook for about 1-2 minutes on the first side, or until you see bubbles forming on the surface and the underside has golden brown spots. Use tongs or a spatula to flip the bread. - Cook the Other Side:
Cook the second side for another 1-2 minutes, until it’s also golden brown in spots and the bread is cooked through. It might puff up beautifully like a pillow – this is a great sign! If it doesn’t puff dramatically, don’t worry; it will still be delicious. - Keep Warm and Soft:
As soon as each bread is cooked, remove it from the skillet. If desired, you can lightly brush the hot bread with melted butter or olive oil and sprinkle with fresh herbs like parsley or a pinch of sumac. Immediately wrap the cooked breads in a clean kitchen towel or place them in a bread basket lined with a towel and cover them. This traps the steam and keeps them wonderfully soft and pliable. - Repeat:
Continue rolling out and cooking the remaining dough balls, stacking them in the towel as they’re done.
Nutrition
- Serving Size: One Normal Portion
- Calories: 130-160