Ingredients
- 3 cups (375 g) all-purpose flour
- ¾ cup (180 ml) warm water
- ½ cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) olive oil
- 1 teaspoon (7 g) instant yeast
- 1 teaspoon sugar or honey
- 1 teaspoon salt
Optional garlic herb oil
- 3 tablespoons olive oil
- 1 garlic clove, finely minced
- 1 tablespoon chopped fresh parsley
- ½ teaspoon dried oregano
- A pinch of salt
A Closer Look at the Key Ingredients
All-purpose flour. All-purpose flour gives a soft, tender flatbread with just enough structure to stay flexible. Bread flour would make it chewier, but all-purpose is ideal for a soft, fluffy result.
Warm water. Warm water activates the yeast and brings the dough together. It should feel comfortably warm, not hot, since water that is too hot can damage the yeast and stop the dough from rising.
Plain Greek yogurt. Yogurt is what makes this flatbread so tender. Its fat and acidity soften the gluten, and it adds a subtle tang and moisture. Thick Greek yogurt works best, and full-fat gives the richest result.
Olive oil. Olive oil enriches the dough, keeps the flatbread soft, and adds a gentle fruity flavor. It also helps prevent sticking in the pan and adds flavor when brushed on afterward.
Instant yeast. A small amount of instant yeast gives the dough a light, airy texture and a mild bread flavor. If you only have active dry yeast, let it stand in the warm water with the sugar for 5 to 10 minutes until foamy before continuing.
Sugar or honey. A teaspoon feeds the yeast and encourages golden browning in the pan.
Salt. Salt flavors the bread and strengthens the dough. Do not skip it, or the flatbread will taste flat.
Garlic herb oil (optional). Garlic, parsley, oregano, and olive oil make a quick, fragrant topping that turns plain flatbread into something special.
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine the warm water, yeast, and sugar.
- Add the Greek yogurt and olive oil.
- Stir until the mixture is mostly smooth.
- Add the flour and salt.
- Mix with a wooden spoon until a soft dough forms.
The dough should feel slightly sticky but manageable. If it is excessively sticky, add flour one tablespoon at a time.
Step 2: Knead the Dough
- Transfer the dough to a lightly floured surface.
- Knead for approximately 5 to 7 minutes until smooth and elastic.
- Lightly grease a clean bowl with olive oil.
- Place the dough inside and turn it once to coat.
- Cover with a clean kitchen towel or plastic wrap.
A simple check for good kneading is to press the dough gently with a fingertip. It should spring back slowly and feel smooth rather than shaggy.
Step 3: Let the Dough Rise
Allow the dough to rest in a warm place for approximately 45 to 60 minutes, or until noticeably puffy and nearly doubled in size.
The Greek yogurt helps create a wonderfully tender texture, while the yeast gives the flatbread a light, airy interior.
Rising time depends on your kitchen temperature. In a cool room it may take a little longer, so watch the dough rather than the clock.
Step 4: Divide and Shape
- Transfer the dough to a lightly floured surface.
- Divide it into 6 equal portions.
- Roll each portion into a smooth ball.
- Cover the dough balls with a towel and let them rest for 10 minutes.
- Roll each ball into a circle approximately 6 to 8 inches (15 to 20 cm) wide and ¼ inch (about 6 mm) thick.
Avoid rolling them too thin if you want soft, fluffy flatbreads.
The short rest relaxes the gluten, which stops the dough from shrinking back as you roll it.
Step 5: Cook the Flatbreads
- Heat a large skillet or cast-iron pan over medium-high heat.
- Lightly brush the pan with olive oil if needed.
- Place one flatbread into the hot skillet.
- Cook for approximately 1 to 2 minutes, until bubbles appear and the underside develops golden spots.
- Flip and cook for another 1 to 2 minutes.
- Continue flipping briefly if needed until the bread is cooked through and lightly golden.
Repeat with the remaining flatbreads.
Step 6: Brush and Keep Warm
- Mix the olive oil, minced garlic, parsley, oregano, and salt if making the garlic herb oil.
- Brush the warm flatbreads lightly with the mixture.
- Stack the cooked flatbreads and cover them with a clean towel.
Keeping them covered helps trap steam and keeps the bread soft and flexible.