I am kicking myself for not making homemade yogurt flatbread way earlier in my culinary life! I guess most foreign dishes and foods seem mysterious until you get into the nitty gritty and TRY it at least once in your own kitchen. Well, folks, let me tell you, this isn’t that bad! LOL.
- 1 ¼ cups filtered warm water
- 1 packet active dried yeast
- 1 TBSP sugar
- ¾ cup Greek yogurt
- 2 TBSP extra virgin olive oil
- 1 TBSP seasalt
- 3 ¾ cups all-purpose flour
- ¼ cup flat leaf parsley ~ finely chopped
- Combine the yeast, sugar, and water into a mixing bowl and stir well. Cover the bowl with a cheesecloth or breathable cotton kitchen towel; set it in a warm place for 5-10 minutes to activate the yeast (mixture will be become foamy and bubbly).
- Gently whisk in Greek yogurt, olive oil, and sea salt. Add flour and parsley. Gently mix with a wooden spoon or spatula.
- Flour surface of a large chopping block or kitchen counter. Turn dough onto surface and knead for 3-4 minutes. The dough should no longer be sticky and should spring back when lightly pressed. Sprinkle dough with more flour as necessary to achieve desired texture.
- Divide dough into equal pieces, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Heat sauce pan to medium-low heat.
- Roll the dough balls to desired thickness and size with a rolling pin (mine is about 5-7″ wide). Lightly brush the dough surface with olive oil. Cook the flatbread oil side down, about 1-1.5 minutes, or until the surface is covered with bubbles and turns golden in spots.
- Flip the bread, lightly oil the surface and cook oil side down until golden.
- Serve with soups, curries, a dollop of sour cream, or just eat them on their own as a yummy snack!