Flatbread
These pillowy, golden-brown flatbreads require no yeast and come together quickly in a hot skillet for any meal.
Ingredients
- •2 cups all-purpose flour (250g), plus extra for dusting
- •1 teaspoon baking powder
- •1/2 teaspoon kosher salt
- •3/4 cup plain Greek yogurt (180g)
- •2 tablespoons extra virgin olive oil
- •2 tablespoons melted butter or olive oil for brushing
Instructions
- 1
In a large bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- 2
Add the plain Greek yogurt and olive oil to the dry ingredients, mixing with a spatula until a shaggy dough begins to form.
- 3
Turn the dough out onto a lightly floured surface and knead gently with your hands for 2 to 3 minutes until smooth and elastic.
- 4
Divide the dough into 4 equal pieces and roll each piece into a smooth ball.
- 5
On a floured work surface, use a rolling pin to roll each ball into a circle roughly 1/4-inch thick.
- 6
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot.
- 7
Place one rolled dough circle into the dry, hot skillet and cook for 1 to 2 minutes until large bubbles form on the surface and the underside has dark golden spots.
- 8
Flip the flatbread and cook for another 1 to 2 minutes on the other side until cooked through and charred in spots.
- 9
Transfer the cooked flatbread to a plate and immediately brush with melted butter or olive oil, repeating with the remaining dough.
💡 Chef tips
- Add 1 teaspoon of minced garlic or chopped fresh herbs like parsley or cilantro to the dough for extra flavor.
- Store leftover flatbreads in an airtight container at room temperature for up to two days, and reheat them in a dry skillet for 30 seconds before serving.
- If the dough feels too sticky while kneading, sprinkle a tablespoon of flour at a time until it is manageable.
✅ How it should turn out
The finished flatbreads should be warm, pliable, and slightly chewy with appetizing charred spots and a rich, buttery aroma.