Flatbread with yogurt

This recipe is made of flour and yogurt. With the natural fat of whole greek yogurt the texture of this bread becomes soft. No yeast or oil is needed.

There are so many flatbreads in the world without yeast to name some:

• Chapati, Paratha, Naan (India)
• Lavash (Iran, Armenia, and Turkey)
• Cong you bing (China)
• Tortillas (Mexico)

This recipe is inspired by Lavash (the Iranian version), the ingredients are: flour, water, salt, and yogurt.

Why making the dough with yogurt?

Yogurt is a complex ingredient. We have proteins, fat and loads of bacteria and probiotics which is the result of a natural fermentation of milk. A bread made with yogurt is higher in nutritions and easier to digest.

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Ingredients | 6-10 breads

• 500g 00 /17.6 oz wheat flour (all purpose flour)
• 180g/6.3oz lukewarm water
• 70g/2.4oz whole greek yogurt
• 1tsp of salt

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Preparation of dough

– In a big bowl mix the flour with salt. Pour water and yogurt. Knead to have a rough dough.

– Leave to rest for ⏳ 15 minutes at room temperature and knead again the dough gets smoother.

optional: let it rest for 2 hours.

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Baking the flatbread

– Divide dough to form balls. Slightly press them to have a disk shape for an easier work with rolling pin later.

⏳ wait 10 mins so the dough relaxes.

– Place the pan/skillet on the stove, on medium heat. The pan should be very hot like a baking oven.

– Pop each rolled out dough on the hot pan.

(Optional) ➡️ There is a trick that many bakers use to maintain flat shape of the dough. It’s a clean pillow-like surface which the baker stretches the dough on top so it doesn’t shrink back. Then they stick the dough to the hot surface/walls of the oven (Tanoor).

lol this is how I made mine: with a bowl and a clean kitchen cloth 🙂

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Bake (suggestive):

• the first side: 2 minutes
• the other side: 1 minute

After baking the first bread, you’ll see what is the best timing for you to change the sides.

➡️ Important: When upturning the dough, press, so the whole surface is in contact with pan and the bubbles does not lift dough off pan’s surface and burn.

The result is a smooth and crispy flatbread!

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Notes:

• The number of bread depends on the size of the pan you bake the breads. If you have a small pan, you’ll have to make smaller balls. (and more work to do lol)
• ➡️ Important: make sure you use stone or cast-iron skillet; other materials like Teflon become carcinogen at high temperatures.

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Enjoy ☺️