Simple Flatbread
This recipe provides a more detailed, beginner-friendly guide to making delicious, versatile flatbread at home without needing an oven. This is a game-changer for homemade bread enthusiasts, especially beginners.
Ingredients
- 1¼ cup Lukewarm Water Around 105°F/40°C
- 2½ tsp Active Dry Yeast
- 1 tbsp Granulated Sugar
- ¾ cup Plain Yogurt
- 2 tbsp Olive Oil
- 1 tbsp Salt
- ½ tbsp Dried Basil
- ½ tbsp Dried Oregano
- 1 tsp Garlic Powder
- 3¾ cup All-purpose Flour
- ¼ cup Chopped Fresh Parsley Optional.
Instructions
- In a large mixing bowl, combine the lukewarm water, yeast, and sugar. Gently whisk them together. Let the mixture stand for 8-10 minutes. You'll know the yeast is active when the surface becomes foamy and bubbly. This crucial step ensures your flatbread will be light and airy.
- Once the yeast is activated, whisk in the plain yogurt, 2 tablespoons of olive oil, salt, dried basil, dried oregano, and garlic powder until the mixture is smooth and well-combined.
- Gradually add 3½ cups of the flour and the optional fresh parsley to the wet ingredients. Use a wooden spoon or spatula to mix until a shaggy, rough dough begins to form.
- Lightly flour a clean work surface and turn the dough out. Knead for 4-5 minutes. The goal is a smooth, elastic dough that is soft and slightly tacky to the touch. If it feels very sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much, as this can make the flatbread tough.
- Divide the dough into 10 equal portions. For uniformity, using a kitchen scale is helpful. Roll each portion into a small, smooth ball. Lightly dust the balls with flour, place them on a tray or cutting board, and cover them with a clean kitchen towel. Let them rest for 15 minutes. This rest allows the gluten to relax, making the dough much easier to roll out.
- While the dough rests, preheat a dry cast-iron skillet or non-stick frying pan over medium-low heat. Working with one ball at a time, use a rolling pin to roll it into a circle about 7 inches in diameter. Lightly brush the top surface of the rolled-out dough with olive oil.
- Carefully place the dough, oil-side down, into the hot pan. Cook for about 1 to 1½ minutes, or until large bubbles start to form on the surface. While it's cooking, brush the top (exposed) side with a little more olive oil.
- Flip the flatbread and cook for another minute on the second side until it's golden brown with some darker spots. It should be slightly puffed.
- As each flatbread finishes cooking, stack them on a plate and keep them covered with a kitchen towel. The trapped steam will keep them soft and pliable. Repeat the rolling and cooking process with the remaining dough balls. Serve warm.
Notes
Tips for Success
- Don't Rush the Rest: The 15-minute rest after shaping the dough balls is essential. It makes the dough less resistant to rolling and results in a more tender flatbread.
- Get the Pan Temperature Right: The pan should be hot enough to cook the flatbread quickly, but not so hot that it burns before cooking through. Medium-low heat is usually perfect. If they take too long to cook, they can dry out.
- Roll Thinly: For a soft, foldable flatbread, roll the dough quite thin, about ⅛-inch thick. They will puff up as they cook.
- Cover After Cooking: Stacking and covering the cooked flatbreads is key to keeping them soft. The residual heat creates steam, which ensures they stay pliable.
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