My Favorite Flatbread
Created by Kari Ray
I love a piece of warm yeasty flatbread served with my favorite curry or used to wrap up falafel or shawarma. So much so that this recipe is made in my kitchen at least once or twice a week. In fact, my family loves it so much that I usually spend half of the cooking time swatting away grabby hands from trying to steal a hot piece straight off of the skillet.
I’ve made this bread hundreds of times and served it at more dinner parties than I can count. It is always such a huge hit and the recipe is easily doubled. But I will warn you…once you make fresh flatbread, there’s no going back to the dry, stale store-bought kind again.
- 2 ¼ cups all-purpose flour
- ½ cup warm water
- 1 pkg dry active yeast (about 2 ¼ tsp)
- 1 tsp sugar
- ½ cup thick Greek yogurt
- 1 tsp salt
- 1 Tbsp olive oil
- In a small bowl, combine the warm water with the sugar and yeast. Allow the yeast to get foamy, about 3-5 minutes.
- In a large bowl, sift together the flour, salt. Add the yogurt and the yeast mixture and combine using a wooden spoon. Alternatively, you can use a stand mixer with dough hook.
- Once a dough begins to form, drizzle in the olive oil. If the dough is too sticky add extra flour 1 Tbsp at a time until the dough forms a ball. Knead the dough for about 10 minutes.
- Now it’s time to let the dough rise. Place the dough ball in an oiled bowl and cover with cling film and a kitchen towel (the cling film will keep the dough from rising and getting stuck on your towel). Place the covered bowl in a warm place to rise. The dough should double in size for about 1 hour.
- When the dough has doubled, punch it down and divide it into 8 balls. (divide the dough in 2 and then divide those 2 dough balls into 2 and so on until you get 8) Cover your dough balls with a damp paper towel as you work to keep them from drying out.
- On a floured surface, roll out each dough ball to make an 8 inch circle. The dough will be thin.
- Heat a nonstick skillet over medium-high heat. You want a hot skillet! Place one rolled out piece of dough onto the hot skillet (I do not use oil, but if your dough sticks you may need to lightly oil your skillet). The dough is ready to be flipped when it starts to get bubbly and puffs up (approx. 2 minutes). Flip the dough and cook for an additional minute on the other side.
- When the bread is fully cooked, move it to a plate and cover it with a towel. This will help keep it soft while you cook the others.
To serve, roll up your favorite Shawarma or serve with a delicious curry. Nothing beats fresh baked flat bread!