Easy Yogurt Flour Flatbread (Print-Friendly Version)
Tender flatbreads made from flour and yogurt, pan-cooked for a quick, homemade touch to any meal.
# Ingredients:
01 -
300 g plain flour
02 -
200 g full-fat plain yogurt
03 -
3/4 tablespoon baking powder
04 -
1/2 teaspoon salt
05 -
1 tablespoon vegetable oil, for frying
# Steps:
01 -
Combine plain flour, full-fat yogurt, baking powder, and salt in a large mixing bowl. Knead gently by hand until a soft dough forms. Cover with a tea towel and rest for 30 minutes.
02 -
Divide the dough into 6 to 8 equal pieces. On a generously floured surface, roll each portion into a thin round, dusting with additional flour as needed.
03 -
Heat a non-stick or cast iron frying pan over high heat until it is smoking hot.
04 -
Dip a folded paper towel into vegetable oil and wipe the surface of the hot pan to coat it lightly with oil.
05 -
Place one rolled dough round onto the hot, oiled pan. Cook on high heat until bubbles appear, about 1 minute or more depending on pan temperature. Flip and cook for an additional 20 to 30 seconds until lightly golden.
06 -
Repeat oiling the pan and cooking with the remaining dough portions, serving flatbreads warm.
# Notes & Tips:
01 -
The dough will be sticky; use extra flour for rolling only. Avoid incorporating more flour into the dough itself to prevent tough, dense flatbreads.
02 -
Preheat the pan until it is very hot before cooking each flatbread, and reapply vegetable oil between each bread.
03 -
If self-rising flour is substituted, omit the salt and baking powder from the ingredient list.