Flatbreads: Pan-Cooking Simple Yogurt Flatbreads

Notes

The yogurt in this recipe acts as both a tenderizer and a leavening agent due to its lactic acid, which breaks down gluten and helps the dough rise slightly during cooking. A common mistake is using a skillet that isn’t hot enough, which can result in flatbreads that are dense and undercooked. Ensure your skillet is properly preheated to achieve that desirable crispiness. If your flatbreads aren’t puffing up, they may need a bit more resting time to allow the dough to relax fully. For storage, keep flatbreads in an airtight container at room temperature for up to a day or refrigerate for up to 3 days. To reheat, simply warm them in a skillet for a few seconds.

Steps

1. 1 Combine 2 cups all-purpose flour, 1 teaspoon salt, and 1 teaspoon sugar in a large bowl.
2. 2 Add 1 cup plain yogurt and 1/2 cup warm water to the bowl. Mix until a soft dough forms.
3. 3 Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. 4 Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
5. 5 Divide the dough into 8 equal portions and shape each into a ball.
6. 6 Roll out each ball into a 6-inch circle, dusting with flour as needed to prevent sticking.
7. 7 Heat a skillet or griddle over medium-high heat until it reaches 400°F.
8. 8 Place one flatbread onto the skillet and cook for 1-2 minutes until bubbles form and the bottom is lightly browned.
9. 9 Flip the flatbread and cook for another 1-2 minutes until the other side is golden and puffed.
10. 10 Remove from the skillet and wrap in a clean towel to keep warm while you cook the remaining dough.
11. 11 Repeat the cooking process for all the flatbreads.
12. 12 Brush the cooked flatbreads with melted butter or oil if desired for extra richness.
13. 13 Serve warm with your favorite dishes.