Arsip Tag: flatbreads

layered yogurt flatbreads – smitten kitchen

Heap these flatbreads with a simple salad, an egg, a saute of vegetables, or eat them as my kids do, warm from the pan with a little extra butter on top. Feel free to use this recipe as a springboard for other flavors — garlic, herbs, or spices.

Update, 6/5/20: What I’m learning from your comments is that yogurt varies widely in how loose it is and if yours is on the wetter side, you may not need any added water here. So, I am updating the recipe to only add water as needed. I hope this resolves any issues with sticky dough. Stick dough is fine when it first comes together — the goal, in fact — but it should absorb and become easy to roll as it rests; check my pictures of each step for reference.

  • 2 cups (260 grams) all-purpose flour, plus more for rolling
  • 2 teaspoons kosher salt (I use Diamond, use half of another brand, here’s why)
  • 1 teaspoon baking powder
  • 1 cup plain, full- or low-fat yogurt (Greek or regular)
  • 2 to 4 tablespoons water
  • 4 tablespoons melted, unsalted butter, olive oil, coconut oil, or ghee (for assembly)
Make dough: Combine flour, salt, and baking powder in a large bowl. Add yogurt and [updated to edit] stir to combine — you’ll have to mash it a bit to get it mixed in. If needed, add water, 1 tablespoon at a time, stirring thoroughly to combine, until flour-yogurt mixture forms large clumps. For plain, non-Greek yogurt, you might need 2 to 3 tablespoons of water total; for Greek, you might need up to 4 tablespoons; for a thinner or homemade yogurt, you might need no water at all. Mix as best as you can with a spoon and then, if you can reach your hands into the bowl, use them to bring the dough together into a rough ball. Transfer — along with any unmixed bits — to your counter and knead into a smooth ball, about 1 to 2 minutes. Lightly flour a spot on the counter, place the ball of dough on top of it, and upend the empty bowl over it. Let rest for 30 minutes.

Layer dough: Divide dough into 8 wedges. Working with one at a time, very lightly flour your counter and roll out each into a round or oblong shape as thin as it will go — usually about 6″ in diameter. Brush thinly with 2 teaspoons butter or oil. Roll dough away from you into a thin cylinder, then wind each cylinder into a coil (it will look like a sideways snail). Place each coil of dough back on a floured spot and cover, resting for another 15 to 20 minutes; repeat with remaining pieces of dough.

Heat your oven to 300 degrees F and have a big baking sheet ready. (Flatbreads fully cook on stove, but you can keep them warm and lightly puffed in the oven.)

Cook flatbreads: Working with one coil at a time, roll into a thin round (about 5″). Brush the top with more butter, you can be a bit more generous here. Repeat with as many flatbreads as you think you can fit in your pan; leave the remaining coils continue to rest, covered.

Warm a frying pan over medium-low heat. Flip flatbread butter-side-down onto pan and cook until a deep golden brown underneath, about 5 minutes. Brush the top with more butter as it cooks on the first side, then flip and continue cooking until the same deep golden brown on the second. Transfer to baking sheet and place in oven to keep warm. Continue this process with the remaining coils and flatbreads.

Do ahead: These layered yogurt flatbreads keep perfectly in the fridge; I wrap mine in foil. Rewarm in a 300-degree oven for about 10 minutes.

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