Ingredients
This recipe makes 6 to 8 flatbreads. Prep takes about 15 minutes, resting takes 20 to 30 minutes, and cooking takes about 15 minutes.
For the dough:
- 3 cups (375 g) all-purpose flour
- 1 cup (240 g) plain Greek yogurt
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 to 4 tablespoons warm water, as needed
For brushing (optional):
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 small garlic clove, minced
Notes on the Ingredients
All-purpose flour. This is the easiest flour to use and gives a soft, tender result. Measure it carefully. Spoon the flour into your measuring cup and level it off, or weigh it. Too much flour makes the flatbread dry and tough.
Plain Greek yogurt. Thick, plain Greek yogurt gives the dough richness, moisture, and a gentle tang. Full-fat or 2 percent yogurt works best. Avoid flavored or very runny yogurt, since it changes the texture of the dough.
Baking powder. Baking powder reacts with the yogurt and heat to create small air pockets. Use fresh baking powder for the fluffiest result.
Salt. Salt adds flavor and strengthens the dough slightly. Do not skip it, or the bread will taste flat.
Olive oil. Olive oil makes the dough tender and adds authentic Greek flavor. Use a good extra virgin olive oil, especially for the brushing mixture.
Warm water. The amount you need depends on the thickness of your yogurt and how you measure your flour. Add it a little at a time until the dough feels soft but not sticky.
Garlic and oregano. These two ingredients turn plain flatbread into something that tastes like it came from a Greek taverna. Dried Greek oregano is ideal if you can find it.
Equipment You Will Need
- A large mixing bowl
- A rolling pin
- A heavy skillet, cast-iron pan, or nonstick pan
- A clean kitchen towel
- A small bowl and pastry brush for the garlic oil
Instructions
- Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Add the wet ingredients. Add the Greek yogurt and olive oil. Stir with a spoon or your hands until a soft, shaggy dough forms.
- Adjust the dough. If the dough feels dry or crumbly, add warm water, one tablespoon at a time, until it comes together. It should be soft and slightly tacky but not sticky.
- Knead. Turn the dough onto a lightly floured surface and knead for 5 to 7 minutes, until smooth and elastic. Add only a light dusting of flour if it sticks.
- Rest. Place the dough in the bowl, cover it with a towel or plastic wrap, and let it rest for 20 to 30 minutes. This relaxes the gluten and makes the dough easier to roll.
- Divide. Cut the dough into 6 to 8 equal pieces and roll each one into a smooth ball. Keep the balls covered so they do not dry out.
- Roll out. On a lightly floured surface, roll each ball into a round about ¼ inch thick. Do not roll too thin.
- Cook. Heat a skillet over medium-high heat. Cook each flatbread for 1 to 2 minutes per side, until golden spots and bubbles appear. Flip once and cook the second side the same way.
- Brush. Mix the olive oil, oregano, and garlic in a small bowl. Brush it lightly over the warm flatbreads.
Quick Recipe Summary
- Prep time: about 15 minutes
- Rest time: 20 to 30 minutes
- Cooking temperature: medium-high heat on the stovetop
- Cooking time: 1 to 2 minutes per side
- Yield: 6 to 8 flatbreads
- Diet: vegetarian, no yeast