Today’s post is all about flatbread. Flatbreads have so many uses in meals and snacks. Not to be confused with pita and naan bread, although very similar.
What is the difference between naan, pita, and yogurt flatbread?
Dough mixed, balled and ready for flattening. Let sit for about 5 minutes before rolling. Note: I didn’t let the dough sit with the first few balls I flattened and rolled out. The dough was a bit too sticky and required a lot of flour on the counter and rolling pin to keep it from sticking. The dough balls that had been sitting for 5 minutes or more were much easier to work with and required a lot less flour in the rolling out process.
Flatten the dough slightly before rolling out. Be sure to use flour on your board and on the rolling pin.
Roll balls into 6-7 inch rounds. The dough will be thin but will puff up as it cooks.
Cook in a dry pan, no need to use oil or butter.
Flip when one side is browned.
Some of these came out thicker than others. I finally got the hang of how to roll them out thinner. The thinner flatbreads folded nicely (like a taco shell) and the thicker ones will fold too.
- 1 1/2 cups self-rising flour*
- 1 1/4 cup plain greek yogurt (two 5 oz cartons)
- 1/4 teaspoon salt
- Mix all ingredients together (dough will be sticky). Divide into 6-7 balls. Let rest for 5 minutes.
- Flatten with your hand and then roll each ball out on a well-floured surface into a 6-7" circle.
- Cook each flatbread in a large skillet that has been preheated for at least 5 minutes. No need for butter or oil - dry cook the flatbreads one at a time.
- Flip bread when bottom browns and bubbles appear and continue cooking on the opposite side.
- Serve warm (can be reheated in the oven or skillet).
- If you don't have self-raising flour, mix 3 teaspoons baking power and 1/2 teaspoon baking soda into 2 cups of flour to make your own.