Description
Unlock the secret to incredibly soft and flavorful flatbread using Greek yogurt. This recipe yields a subtly tangy, tender bread perfect for sopping up dips or accompanying any meal.
Ingredients
- 3 cups (360g) strong white bread flour or all-purpose flour, plus more for dusting
- 1 cup (240g) full-fat Greek yogurt
- 1/2 cup (120ml) warm water (105-115°F / 40-46°C)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon olive oil, plus more for greasing
- 1 teaspoon salt
- 1 teaspoon granulated sugar
Instructions
- 1. Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Let sit 5-10 minutes until foamy.
- 2. Mix Dough: Add Greek yogurt, olive oil, salt, and half the flour to the yeast mixture. Mix, then gradually add remaining flour until a shaggy dough forms.
- 3. Knead: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- 4. First Rise: Lightly grease a bowl, place dough in it, turn to coat. Cover and let rise in a warm place for 1-1.5 hours until doubled.
- 5. Divide & Shape: Punch down dough, divide into 6-8 pieces. Roll each piece into a 1/4-inch thick oval or round shape.
- 6. Second Rise: Place shaped flatbreads on parchment-lined baking sheets, cover loosely, and let rest for 15-20 minutes.
- 7. Bake: Preheat oven to 400°F (200°C) with a baking stone or inverted baking sheet. Transfer flatbreads to hot surface and bake for 8-12 minutes until puffed and golden brown.
- 8. Rest: Transfer to a wire rack. Brush with melted butter or olive oil if desired. Cover lightly with a towel for a few minutes before serving.
- Prep Time: 30 mins
- Cook Time: 40 mins