Simple Pan-Seared Flatbread
This is a lean, honest bread that requires no yeast and no rising time. It is designed to be pulled together on a weeknight when you realize you are out of bread but have half a tub of yogurt in the fridge.
The consistency of the dough is your only metric.
If the dough feels sticky, add a dusting of flour; if it cracks when you roll it, add a teaspoon of water. Aim for the texture of a soft earlobe.
- Mixing bowl
- Rolling pin
- Cast-iron skillet
- Wire cooling rack
What goes in.
- 2 cupsall-purpose flour
- 1 cupplain whole-milk yogurt
- 1 tspsea salt
- 1 tspbaking powder
Managing the Cast Iron
Get the pan smoking hot before the first piece of dough touches it. If the pan isn't hot enough, the bread will dry out before it browns.
The method.
Combine the dry ingredients
Whisk the flour, salt, and baking powder in a wide bowl to ensure even distribution.
Incorporate the yogurt
Fold the yogurt in with a sturdy spoon until a shaggy mass forms, then switch to your hands to knead it inside the bowl for two minutes.
Divide and roll
Split the dough into four equal pieces. On a floured surface, roll each into a circle roughly an eighth-inch thick.
Sear the bread
Place a circle in the dry, hot skillet. Cook until large bubbles form and the bottom is marked with charred dark-brown spots, about 90 seconds. Flip and repeat.
Other turns to take.
Herb-Infused
Fold finely minced rosemary or cilantro into the dough before the final knead.
Garlic Butter
Brush the finished bread with melted garlic butter immediately after removing it from the skillet.
When it doesn't go to plan.
Keep the cooked flatbreads wrapped in a clean kitchen towel to retain steam and keep them pliable.
If the dough resists rolling, let it rest under a damp cloth for ten minutes to relax the gluten.
Use a yogurt that is plain and thick; Greek yogurt works best.
The ones that keep coming up.
Can I use whole wheat flour?
You can, but replace only half the flour with whole wheat. A full cup of whole wheat makes the bread too dense and prone to cracking.
Does it need oil in the pan?
No. The bread should be cooked on a dry surface to get the proper sear.
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