2 Ingredient Flat Breads

By lorik

Ingredients

• Ingredients
• 1 1/2 cups self-rising flour, plus more for kneading and rolling
• 1 1/4 cups plain whole-milk Greek yogurt
• Herb add-ins (optional, see Recipe Notes)
• 2 tablespoon olive oil

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from

Preparation

Step 1

Mix the dough: Place the flour, yogurt, and herbs if using in a large bowl and mix with a rubber spatula until a moist, shaggy dough forms.

Knead the dough: Dust a work surface with flour. Transfer the dough onto the work surface, sprinkle with more flour, and knead until smooth, 8 to 10 kneads.

Divide the dough: Divide the dough into 4 portions and roll each into a ball about 3 inches wide. Cover loosely with plastic wrap and let rest for 20 minutes.

Heat the pan: Heat a griddle, grill pan, 12-inch cast iron skillet, or nonstick frying pan over medium-high heat until a drop of water immediately sizzles on contact. Meanwhile, roll out the dough.

Roll the dough: Generously dust a work surface and rolling pin with flour. Roll 1 ball of dough into a 9-inch round about 1/8-inch thick, dusting with more flour as needed to prevent sticking.
Griddle the flatbread: Brush the pan with a thin layer of oil or use a paper towel to coat the pan with a thin layer of oil. Place the flatbread in the pan and brush the top with a thin layer of oil. Cook until puffed and golden-brown in spots, 2 to 3 minutes per side. Remove to a cutting board.
Roll and grill the remaining flatbreads: While the first flatbread is cooking, roll out the next ball of dough. Cook the remaining flatbreads, making sure to brush the pan and top of the flatbreads with oil each time.

Cut and serve: Cut the flatbreads into wedges if desired and serve warm.

Recipe Notes
Herb add-ins: Add finely chopped fresh herb leaves: 1/4 cup fresh parsley, oregano, basil, cilantro, scallions, or chives, OR 2 tablespoons finely chopped fresh rosemary or thyme.

Self-rising flour substitute: Measure 1 1/2 cups all-purpose flour into a bowl. Remove 2 1/2 teaspoons of the flour and place back in the flour container. Add 2 1/4 teaspoons baking powder and 1/4 teaspoon fine salt to the bowl and whisk together.

Storage: Store leftover flatbreads tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Rewarm in a 300°F oven or on a warm frying pan.