Description
This homemade flatbread recipe yields soft, flavorful flatbreads infused with herbs and garlic, perfect for serving warm or cold alongside your favorite dishes. Made with a simple yeast dough enriched with yogurt and olive oil, these flatbreads are cooked on the stovetop for a quick and delicious addition to any meal.
Ingredients
Wet Ingredients
- 1¼ cups lukewarm water (about 105˚F)
- ¾ cups plain yogurt
- 2 tablespoons olive oil
- ½ cup olive oil (for brushing)
Dry Ingredients
- 2½ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- ½ tablespoon dried basil
- ½ tablespoon dried oregano
- 1 teaspoon garlic powder
- 3¾ cups all-purpose flour
Fresh Herbs
- ¼ cup chopped fresh parsley
Instructions
- Activate the yeast: In a large mixing bowl, whisk together lukewarm water, active dry yeast, and sugar. Set aside for 8 to 10 minutes or until the mixture becomes foamy, indicating the yeast is active.
- Mix in wet ingredients and seasonings: Add the plain yogurt, 2 tablespoons olive oil, salt, dried basil, dried oregano, and garlic powder to the yeast mixture. Whisk to combine thoroughly.
- Add flour and herbs: Stir in the all-purpose flour and chopped fresh parsley using a wooden spoon until a dough forms.
- Knead the dough: Generously flour your counter and turn the dough onto it. Coat the dough with flour and knead for about 4 minutes, adding more flour as needed if the dough is sticky, until smooth and elastic.
- Divide and rest the dough: Cut the dough into 10 equal pieces and shape each piece into a ball, using a kitchen scale to ensure uniform size. Lightly dust with flour, cover with a kitchen towel, and let rest for 15 minutes.
- Preheat the pan: Heat a frying pan over medium-low heat while you prepare to roll out the dough balls.
- Roll out the dough: Roll one dough ball into a 7-inch circle on a lightly floured surface. Lightly brush the top surface with olive oil.
- Cook the flatbread: Place the rolled dough, oiled side down, into the hot pan. Cook for about 1½ minutes until bubbles form on the top surface. While cooking, brush the uncooked top side with olive oil.
- Flip and finish cooking: Flip the flatbread and cook for another 1 minute, or until the bottom is golden brown. Remove from the pan and transfer to a plate, keeping cooked flatbreads covered with a kitchen towel to stay warm.
- Repeat and serve: Repeat the rolling and cooking steps with the remaining dough balls, keeping uncooked dough covered during the process. Serve the flatbreads warm or cold as desired.
Notes
- Ensure your water is lukewarm (about 105˚F) to properly activate the yeast without killing it.
- Knead the dough until smooth but avoid adding too much flour, which can toughen the flatbreads.
- Cook on medium-low heat to prevent burning while allowing the flatbread to cook through.
- Keep cooked flatbreads covered with a towel to retain moisture and softness.
- Herbs like parsley, basil, and oregano add nice flavor, but feel free to adjust to your taste.
- The recipe yields 10 flatbreads, perfect for sharing or freezing for later use.
