Ingredients
Method
Prepare the Dough:
- In a large mixing bowl, combine the all-purpose flour and salt. Gradually add the plain yogurt while stirring with a spoon or your hands until a shaggy dough forms.
Knead the Dough:
- Transfer the dough to a floured surface and knead it for 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
Divide and Rest:
- Divide the dough into six equal portions and roll each portion into a ball. Cover them with a clean kitchen towel and let them rest for 10 minutes to relax the gluten.
Roll Out the Dough:
- On a lightly floured surface, use a rolling pin to roll each dough ball into a flat circle, about 1/4 inch thick.
Cook the Flatbreads:
- Heat a non-stick skillet or griddle over medium heat. Place one flatbread on the skillet and cook for 1-2 minutes, or until bubbles form and the underside is golden brown. Flip and cook the other side for another 1-2 minutes.
Serve Warm:
- Stack the cooked flatbreads on a plate and cover with a clean towel to keep them soft and warm. Serve immediately with your favorite dips or toppings.
Notes
- Dough Texture: The dough should be soft but not sticky. Add flour gradually to adjust the consistency if needed.
- Resting Time: Allowing the dough to rest ensures it’s easier to roll and results in softer bread.
- Cooking Heat: Use medium heat to cook the flatbreads evenly without burning them.
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a skillet for a few seconds on each side before serving.