Quick Yogurt Flatbread Made in a Skillet
This no-yeast bread relies on yogurt and baking powder for lift, so there is no rising time. The soft dough is rolled thin and cooked in a hot skillet, where it puffs up and gets toasty brown spots. Serve it warm with soups, curries, dips or as a wrap for grilled meat and vegetables.
Preparation Steps
Whisk the flour, baking powder and salt together in a large bowl.
Add the yogurt, oil and 3/4 cup (180 ml) of the water and stir with a spoon until a shaggy dough forms. Add the remaining water a little at a time only if there are dry bits left; the dough should be soft but not sticky.
Turn the dough onto a floured counter and knead for 1 to 2 minutes, until smooth. Cover and let it rest for 5 to 10 minutes so it is easier to roll.
Divide the dough into 8 equal pieces and roll each one into a round about 1/8 inch (3 mm) thick, dusting with flour as needed.
Heat a large dry skillet or griddle over medium-high heat. Cook one flatbread at a time for 1 to 2 minutes per side, until it puffs and has golden-brown spots and no raw-looking patches remain.
Brush each flatbread with a little oil as it comes out of the pan and stack them under a clean kitchen towel to keep them soft and warm.
Tips & Variations
- If the bread browns before it puffs, lower the heat slightly; if it stays pale, the pan needs to be hotter.
- Brush the hot breads with garlic butter and chopped parsley, or knead a teaspoon of dried herbs into the dough.
- Store cooled flatbreads in a sealed bag at room temperature for 1 day or in the fridge for up to 3 days, and warm them in a skillet before serving.
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