Easy Yogurt Flatbread

Easy Yogurt Flatbread is a quick-bread recipe built around all-purpose flour, salt and baking powder. Plan on 12 flatbreads and about 75 minutes.

• Yield 12 flatbreads
• Ready in 75 minutes
• Prep 50 minutes
• Cook 25 minutes

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 1/2 cups thick plain yogurt

Instructions

1. In a large bowl, whisk together the flour, salt, and baking powder.
2. Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
3. On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
4. Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
5. Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like.
6. Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
7. Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
8. Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

Cool the bake on a rack until the crumb sets, then slice.