Yogurt Flatbread

Yogurt Flatbread is a delightful and versatile addition to any meal. Its soft, pillowy texture and tangy flavor make it the perfect accompaniment for various dishes, from stews to salads. With just a few simple ingredients, you can create a homemade flatbread that will elevate your dining experience. Whether enjoyed warm straight off the griddle or used to scoop up your favorite dips, this flatbread is sure to impress your family and friends.

Ingredients

• 2 cups of yogurt (480 ml)
• 2 eggs
• 2.5 tablespoons of flour (20 g)
• 1 teaspoon of salt (6 g)
• 200 grams of butter (7 oz), melted
• 7 cups of flour (840 g) for the dough
• 1 teaspoon of salt (6 g) for the dough
• 2 glasses of water (480 ml)

Directions

1. In a large bowl, combine the yogurt, eggs, and 2.5 tablespoons of flour. Mix well until smooth.
2. Gradually add in the salt and 200 grams of melted butter, mixing until incorporated.
3. In another bowl, mix the 7 cups of flour with 1 teaspoon of salt.
4. Gradually add the water to the flour mixture until the dough comes together.
5. Knead the dough on a floured surface until smooth and elastic.
6. Divide the dough into smaller portions, roll them out, and cook on a hot griddle until golden brown on both sides.

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: Approximately 12 flatbreads
Nutrition Info: Each flatbread contains approximately 150 calories, 5g protein, 8g fat, 15g carbohydrates.

How to serve

Yogurt Flatbread can be served in numerous ways to complement your meals. Try pairing it with your favorite stews or curries, using it to wrap grilled meats or roasted vegetables. Alternatively, serve it with dips like hummus or tzatziki for a delicious appetizer. Warm the flatbread slightly before serving for the best taste and texture.

FAQs

Can I use non-dairy yogurt for this recipe?
Yes, you can substitute non-dairy yogurt, such as almond or coconut yogurt, to make a dairy-free version of Yogurt Flatbread.

How should I store leftover flatbread?
Store leftover flatbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. Reheat on a griddle or in the oven before serving.

Can I freeze the flatbread?
Absolutely! Wrap the cooked and cooled flatbread tightly in plastic wrap or aluminum foil and freeze for up to three months. Thaw at room temperature or reheat directly from the freezer.

Yogurt Flatbread

Yogurt Flatbread is a delightful and versatile addition to any meal, featuring a soft, pillowy texture and tangy flavor. Perfect for stews, salads, and dips.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 12 flatbreads

Course: Appetizer, Side Dish

Cuisine: Mediterranean, Middle Eastern

Calories: 150

Ingredients Method Notes

Ingredients

  

For the dough

• 2 cups 2 cups of yogurt (480 ml)
• 2 pieces 2 eggs
• 2.5 tablespoons 2.5 tablespoons of flour (20 g)
• 1 teaspoon 1 teaspoon of salt (6 g)
• 200 grams 200 grams of butter, melted (7 oz)
• 7 cups 7 cups of flour for the dough (840 g)
• 1 teaspoon 1 teaspoon of salt for the dough (6 g)
• 2 glasses 2 glasses of water (480 ml)

Method

 

Preparation

1. In a large bowl, combine the yogurt, eggs, and 2.5 tablespoons of flour. Mix well until smooth.
2. Gradually add in the salt and 200 grams of melted butter, mixing until incorporated.
3. In another bowl, mix the 7 cups of flour with 1 teaspoon of salt.
4. Gradually add the water to the flour mixture until the dough comes together.
5. Knead the dough on a floured surface until smooth and elastic.
6. Divide the dough into smaller portions, roll them out, and cook on a hot griddle until golden brown on both sides.

Notes

Yogurt Flatbread can be served in many ways, such as with stews, grilled meats, roasted vegetables, or with dips like hummus or tzatziki. Warm the flatbread slightly before serving for the best taste and texture. Store leftover flatbread in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. It can be frozen for up to three months.