Ingredients
Equipment
Method
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy.
- In a large bowl, whisk together the flour and salt. Make a well in the center.
- Pour the yeast mixture, plain yogurt, and 2 tbsp olive oil (or melted butter) into the well. Stir until a shaggy dough forms.
- Turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Punch dough down, divide into 6 equal pieces, and roll into balls. Let rest covered for 15 minutes.
- Heat a cast-iron skillet over medium-high heat. Roll out a dough ball to 1/4-inch thickness.
- Cook in the hot skillet for 1-2 minutes until large bubbles form and the bottom is charred. Flip and cook another 1-2 minutes.
- Remove from pan, brush generously with melted butter or olive oil, and keep warm in a towel. Repeat with remaining dough.
Notes
Store cooled flatbreads in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months.