Yogurt Flatbreads
Very similar to paranthas, or pitas, or fry breads, these flatbreads are griddled on a hot skillet to turn into the chewy, carby, dreamy breads that end up on your plate. They are perfect for dipping, scooping, tearing and topping, and they could not be easier (or more fun!) to make.
Ingredients
- 280 grams flour plus more as needed for kneading and rolling out (2 cups)
- 1 tablespoon baking powder
- 1 1/2 teaspoon Diamond Crystal kosher salt 3/4 teaspoon if using Morton's
- 320 grams plain whole milk or low fat yogurt 1 1/3 cup
- 1/4 cup oil for griddling
Instructions
- In a large bowl, whisk together the flour, baking powder and salt. Add in the yogurt and mix with a spatula until you form a rough, but fully combined, dough. The dough will be somewhat sticky, this is ok! The more dense and easy to handle the dough is, the tougher and more dry the flatbreads will be. So think of a difficult dough as a good sign that you'll get a light and fluffy flatbread!
- Move the dough onto a lightly floured surface. Knead it for 2-3 minutes, adding flour as needed to make sure it doesn't stick to the counter. The dough should form into a smooth ball.
- Cut this ball into 8 equal-sized pieces. Let these rest for 20 minutes on the counter. You can loosely cover them if you'd like, but they don't need it.
- Use a rolling pin to roll the pieces out into thin flatbreads, around 1/4 cm thick. Add flour to the rolling surface as needed.
- Bring a cast iron skillet or large pan to medium-high heat. Add a drizzle of the oil.
- Cooking one flatbread at a time, lay them out flat in the pan. Flip when you begin to see large bubbles form, or when the side of the flatbread has turned golden brown, around 2 minutes per side. Set the flatbreads on paper towels or a cooling rack to drain.
- Add oil to the skillet as needed, one drizzle at a time, and continue to cook the flatbreads until they are all golden.
- Serve warm!