Equipment
Ingredients
Dough
- 250 g all-purpose flour
- 250 g greek yoghurt, full fat, plain
- 8 g baking powder
- 4 g kosher salt
Cooking
- 15 ml olive oil
Nutrition (per serving)
Method
In a large mixing bowl, combine the all-purpose flour, baking powder, and kosher salt. Toss briefly to evenly distribute the leavening agent.
Add the Greek yoghurt to the dry ingredients. Stir until a shaggy, rough dough begins to form.
Turn the dough out onto a lightly floured surface. Knead the mixture for 3 to 4 minutes until the dough becomes a cohesive, smooth ball that bounces back slightly when pressed.
Cover the dough with a clean, damp kitchen towel and let it rest at room temperature. This allows the gluten to relax, which will make rolling the dough much easier.
Divide the rested dough into 6 equal portions, each weighing approximately 85 grams. Roll each portion between your palms to form a smooth round ball.
Using a rolling pin, flatten each dough ball into a circle approximately 15 centimeters wide and 3 millimeters thick. Dust the surface with a pinch of extra flour if the dough sticks to the rolling pin.
Heat a cast iron skillet over medium-high heat until it reaches approximately 200°C/400°F.
Lightly brush the skillet with a few drops of olive oil. Place a rolled flatbread in the pan and cook for 1 to 2 minutes until large bubbles form on the top surface and the underside develops dark spots.
Flip the flatbread and cook for an additional 1 to 2 minutes on the second side. Transfer to a plate and cover immediately with a clean kitchen towel to trap the steam and keep the bread soft. Repeat with the remaining dough portions.
Chef's Notes
- The moisture content of yoghurt varies greatly by brand. If using a thinner, regular plain yoghurt instead of Greek yoghurt, you will likely need to increase the flour by 20 to 30 grams to prevent a sticky dough.
- Covering the cooked flatbreads with a clean, slightly damp kitchen towel immediately after they come off the skillet traps steam, ensuring they remain exceptionally pliable and soft for wrapping.
- For an indulgent finish, brush the hot flatbreads with melted butter mixed with minced garlic and finely chopped parsley the second they leave the pan.
- Avoid over-kneading the dough. Unlike traditional yeast breads that require extensive gluten development, this quick bread only needs to be brought together until smooth to maintain a tender bite.
Storage
Refrigerator: 3 days — Wrap tightly in foil or a sealed plastic bag to prevent the flatbreads from drying out.
Freezer: 2 months — Stack with pieces of parchment paper between each flatbread before placing in a freezer-safe bag.
Reheating: Warm in a dry skillet over medium heat for 30 seconds per side, or microwave wrapped in a damp paper towel for 15 seconds.
