2-INGREDIENT FLATBREAD
This soft, delicious flatbread is made with Greek yogurt and flour. Use it for naan, pizza crusts, wraps, soft tacos, burgers, or for soaking up soups and sauces.
Provided by Jackie Currie
Categories Appetizer
Number Of Ingredients 2
Steps:
- In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
- Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
- Divide into 8 even pieces.
- With a rolling pin, roll pieces into a flat oval.
- If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
- If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
- Remove from pan and serve warm.
Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 21 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g
GREEK YOGURT TURKISH FLATBREAD
Easy and delicious flat bread (also called Bazlama) that comes together fast, no long wait for rising of the yeast. Great for dipping or sandwich wraps. Cook time is for one, but this makes 10
Provided by Bonnie G 2
Categories Yeast Breads
Time 20m
Yield 10 7 inch rounds, 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
- Whisk in the Greek yogurt olive oil and salt.
- Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
- Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
- Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
- When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
Nutrition Facts : Calories 202.8, Fat 3.2, SaturatedFat 0.5, Sodium 700.8, Carbohydrate 37.5, Fiber 1.6, Sugar 1.4, Protein 5.2
QUICK AND EASY YOGHURT FLATBREADS
These super quick and easy yoghurt flatbreads are made with just three ingredients! These light and fluffy flatbreads are great for serving with dips, curries, soups and stews.
Provided by Cassie Heilbron
Categories Side Dishes
Time 20m
Number Of Ingredients 6
Steps:
- Place Greek yoghurt in a mixing bowl and give it a stir. Add in 1 cup of flour and stir to combine. Gradually add in more flour until the dough starts to form into a ball.
- Tip the dough onto a well-floured surface and knead with your hands for a minute or two. If the dough is still too sticky, add some more flour and continue to knead. The dough is ready when it is able to hold it's shape and is not sticking to your hands or the surface.
- Divide the dough into 6 even parts. Lightly grease a work surface with olive oil then use a rolling pin to roll each ball of dough out into rounds approximately the size of a saucer.
- Heat a skillet or frying pan on medium heat. Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. Repeat with the remaining flatbread.
- If using optional garlic butter, mix butter and garlic together then brush on top of the flatbreads as soon as they come out of the frying pan.
Nutrition Facts : Calories 154 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 399 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
- Add flour and parsley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
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- Whisk together 2 cups of the flour, salt, and baking powder in a large bowl. Add the yogurt and stir together with a rubber spatula. If the dough feels overly sticky, add additional flour. The moisture content of the yogurt will impact how much flour you need.
- Transfer the dough to a lightly floured surface and knead for about 5 minutes. The dough should feel mostly smooth and not sticky. Divide the dough into 4 equal pieces and wrap each in plastic wrap. Allow to sit at room temperature for about 20 minutes to rest.
- Cut a dough ball in half and roll each piece into a thin circle. I recommend only rolling out one or two pieces at a time.
- Heat a large cast iron skillet over medium-high heat. Add a drizzle of olive oil and swirl around the hot pan. Cook the flatbread one at a time. Cook for about 2-3 minutes per side – the flatbread will puff up and parts will be browned.
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Estimated Reading Time 2 mins
- Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
- Add flour and parley and stir with a wooden spoon or sturdy spatula and until the dough comes together. Turn dough out onto a well-floured counter and turn to coat.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
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- Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
- When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
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Estimated Reading Time 4 mins
- Mix the Greek yogurt and flour together in a large bowl, then leave to rest for 20 minutes at room temperature.
- Heat a small non-stick frying pan over a high heat and roll out your first flatbread to about the side of a side plate – use a little oil on the work surface to stop the dough sticking.
- When the pan is really hot, lay the flatbread in the pan and cook for 20 seconds, or until the flatbread is covered in brown spots (but not burnt!!)
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Estimated Reading Time 4 mins
- Combine flour, baking powder and salt in a large bowl. Add yogurt, stirring first with a spatula or wooden spoon and then - as the dough comes together - start using your hands. Keep kneading with your hands to incorporate all of the yogurt into the flour. After a few minutes you should end up with a ball of dough that has a texture that is similar to playdough.
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- Separate the dough into 6 balls. On a well-floured surface, roll out each ball of dough into a round shape that is about ¼-inch thick.
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