Ingredients for Flat Bread
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How to Make Flat Bread
- In a large bowl, combine 1 teaspoon of sugar, 2 teaspoons of active dry yeast, and 375ml (1 1/2 cups) of warm water (105-115°F). Let stand in a warm place for 10-15 minutes, or until the mixture becomes foamy.
- In a separate large bowl, whisk together 500g (4 cups) all-purpose flour and 1 teaspoon of salt. Add the yeast mixture and 125g (1/2 cup) plain yogurt. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Add a little more flour if the dough is too sticky.
- Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for 2 hours, or until doubled in size.
- Gently punch down the dough. Divide it into 8 equal portions. Shape each portion into a ball.
- Lightly oil two baking sheets. Place the dough balls onto the prepared baking sheets, cover with plastic wrap, and let rest for 15 minutes.
- Heat a large cast-iron skillet or heavy-bottomed frying pan over medium heat. Brush lightly with oil.
- On a lightly floured surface, roll out one dough ball into a thin 22cm (8-inch) round.
- Carefully place the rolled-out dough into the hot skillet. Cook for 1-2 minutes per side, or until golden brown spots appear and the bread is cooked through.
- Remove from the skillet and place on a wire rack to cool slightly. Repeat with the remaining dough balls, brushing the skillet with oil between each flatbread.
- Serve warm and enjoy! Store leftover flatbreads in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
6g
Fat
0g
Carbs
16g
