Greek Yogurt Turkish Flatbread
Homemade, chewy and chewy flatbread is easier to make than you might think and is ideal for sandwiches, pizzas, soups and sauces, etc.
- 1 tablespoon of sugar
- 1 tablespoon of kosher salt
- ¾ cup of Greek yogurt
- 3 ¾ cups all-purpose flour
- ¼ cup finely chopped flat-leaf parsley
- 1 ¼ cup lukewarm water 105-110˚F
- 2 ¼ teaspoons of active dry yeast 1 sachet
- 2 tablespoons extra virgin olive oil
First, combine yeast, sugar and water in a medium-large bowl and mix well. Let sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be frothy and bubbling when activated.
Then, whisk in olive oil to Greek yogurt and salt.
Add the flour and parsley and mix with a wooden spoon or sturdy spatula and until the dough comes together. Turn the dough over on a well floured work surface and turn it over to coat. Knead for 3 to 4 minutes or until the dough is no longer sticky and comes out when lightly pressed. Sprinkle more flour on the counter if the dough is sticky while kneading.
Divide the dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean tea towel. Leave to rest for 15 minutes.
Preheat a medium skillet over medium-low heat. While the pan is heating, roll out one of the dough portions into a circle about 7 inches. Lightly brush the top surface with extra virgin olive oil. When the pan is hot, take the first circle with your hand and place it in the pan, oiled side down. Lightly brush the top surface with oil. Bake flatbread for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around edges and in spots.
Flip to opposite side and cook another 60 to 90 seconds until a few small golden spots appear. Do not overcook the second side. Repeat rolling, oiling and baking with the remaining portions of dough.
Sprinkle a little more chopped parsley on the flatbreads when finished, if desired. Stack flatbreads in a clean tea towel after baking to steam them and keep them soft.
Once cooled, store it in a ziplock bag. Reheat in a skillet without oil for a minute or two on each side OR wrap flatbreads in paper towel and microwave on low power until heated through. Happy Cooking Time.