Stovetop Yogurt Flatbread
This is a two-ingredient dough that requires no yeast and no rising time. You mix equal parts self-rising flour and Greek yogurt, roll it thin, and sear it in a hot cast-iron skillet until the surface blisters and char spots appear.
Consistency is in the hands
The dough will feel tacky. Avoid the urge to add too much extra flour, or the bread will turn out stiff instead of supple.
- Mixing bowl
- Rolling pin
- Cast-iron skillet
- Tongs
What goes in.
- 2 cupsself-rising flour
- 2 cupsfull-fat Greek yogurt
Managing the Skillet
Get the skillet smoking hot before the first piece hits the metal. The rapid steam release inside the dough creates the air pockets that puff the bread.
The method.
Mix the base
Combine the flour and yogurt in a bowl. Stir with a sturdy spoon until a shaggy mass forms, then knead by hand inside the bowl for 30 seconds until it pulls together into a cohesive ball.
Divide and shape
Turn the dough onto a floured surface. Divide into four equal pieces. Roll each piece into a disc about 1/8-inch thick.
Sear
Place a disc into the dry, preheated skillet. Cook for 2 minutes, or until the bottom is marked with dark brown spots and the top begins to bubble. Flip and cook for another 60 to 90 seconds.
Rest
Transfer the finished bread to a clean kitchen towel and fold it over to trap the steam; this keeps the edges soft.
Other turns to take.
Garlic-Herb
Brush the warm bread immediately after cooking with melted butter mixed with minced garlic and chopped parsley.
Seeded
Press sesame or nigella seeds into the dough before the final roll.
When it doesn't go to plan.
If the dough is too sticky to handle, dust your hands and the rolling pin with flour, not the dough itself.
Do not crowd the skillet; cook one or two at a time to maintain high surface temperature.
If you only have all-purpose flour, add 1 tablespoon of baking powder and 1 teaspoon of salt per cup of flour to replicate the self-rising chemistry.
The ones that keep coming up.
Can I use low-fat yogurt?
It is possible, but the bread will lack the tender, slightly rich crumb provided by the fat in whole-milk yogurt.
How do I store leftovers?
Wrap tightly in plastic once cool. Reheat in a warm skillet for 30 seconds to revive the texture.
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