Stovetop Yogurt Flatbread
Skip the yeast and the hour-long proofing. This is for when you want bread on the table before the main course is finished cooling.
Watch the heat, not the clock.
The secret is a ripping hot pan. If the skillet isn't hot enough, the bread will dry out and turn into a cracker rather than a soft flatbread.
- cast-iron skillet
- rolling pin
- mixing bowl
- tongs
What goes in.
- 1.5 cupsself-rising flour, plus extra for dusting
- 1.5 cupsfull-fat Greek yogurt
- 1/2 tspkosher salt
- 2 tbspolive oil for brushing
Controlling the blister
Don't press the bread down once it hits the iron; let the steam trapped inside expand the dough to create those signature charred bubbles.
The method.
Mix the dough
Combine flour, yogurt, and salt in a bowl. Use your hands to bring it into a ball. If it feels too sticky, add a tablespoon of flour at a time until it pulls away from the sides.
Divide and shape
Cut the dough into four equal pieces. On a floured surface, roll each piece into a circle about 1/8-inch thick.
Heat the pan
Set a cast-iron skillet over medium-high heat. Wait until a drop of water flickers and evaporates immediately upon contact.
Cook
Place a round into the dry pan. Cook for 90 seconds, or until you see large dark spots forming on the underside. Flip and cook for another minute. Brush with olive oil immediately after removing from heat.
Other turns to take.
Garlic Herb
Brush the finished bread with melted butter mixed with minced garlic and chopped parsley.
Seeded
Press toasted sesame seeds or nigella seeds into the dough before the final roll.
When it doesn't go to plan.
Use full-fat yogurt; the lower fat content of non-fat versions makes the dough brittle.
Keep cooked breads wrapped in a clean kitchen towel; the trapped steam keeps them soft as you finish the rest.
If the dough is shrinking back while you roll it, let it rest for five minutes to relax the gluten.
The ones that keep coming up.
Can I use regular all-purpose flour?
Only if you add 2 teaspoons of baking powder and 1/2 teaspoon of salt per cup of flour. The yogurt needs the leavening agent to lift the dough.
How do I know if the skillet is ready?
The pan should be faintly smoking. If it doesn't puff up, your pan is too cool.
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