Layered Yogurt Flatbreads

For a long time, I’ve been intrigued by minor departures from without yeast yogurt flatbread…

For a long time, I’ve been intrigued by minor departures from without yeast yogurt flatbread recipes (in some cases called without yeast naan) that follow a free equation of some, two or three cups of flour, some salt, fat, and water. Now and again, there’s a baking powder; now and then, there’s not. It’s massaged together as you would a yeasted bread dough and left to rest for around 30 minutes, here and there 60 minutes, during which a change happens, and the dough becomes springy and smooth and lovely to work with, similar to a newly opened container of Play-Doh. Once rolled slenderly, they’re sautéed and look, they’re fine. However, they’re never all around as great as I need them to be.

Layered Yogurt Flatbreads


TIME: an hour and a half, MOSTLY REST TIME

Pile these flatbreads with a straightforward plate of mixed greens, an egg, a saute of vegetables, or eat them as my children do, warm from the dish with some additional spread on top. Go ahead and utilize this recipe as a springboard for different flavors – garlic, spices, or flavors.

Update: What I’m gaining from your remarks is that yogurt generally shifts in how free it is, and if yours is on the wetter side, you may not need any additional water here. Along these lines, I am refreshing the recipe to add water, depending on the situation. I trust this settles any issues with tacky dough. Stick dough is delicate when it first meets up – the objective, truth be told – however, it ought to ingest and turn out to be not difficult to move as it rests; take a look at my photos of each progression for reference.

  • 2 cups (260 grams) generally useful flour, in addition to something else for rolling
  • Two teaspoons legitimate salt (I use Diamond, utilize half of another brand, here’s the reason)
  • One teaspoon baking powder
  • 1 cup plain, full-or low-fat yogurt (Greek or regular)
  • 2 to 4 tablespoons water
  • Four tablespoons dissolved, unsalted spread, olive oil, coconut oil, or ghee (for gathering)
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Make the dough: Combine flour, salt, and baking powder in an enormous bowl. Add yogurt and [updated to edit] mix to consolidate – you’ll need to squash it a piece to get it blended in. If needed, add water, one tablespoon at once, to join until the flour-yogurt blend shapes enormous clusters. For plain, non-Greek yogurt, you could absolutely need 2 to 3 tablespoons of water absolute; for Greek, you could need up to 4 tablespoons; for a more slender or handcrafted yogurt, you could need no water by any means. Blend decently well with a spoon, and afterward, if you can venture your hands into the bowl, use them to unite the dough into a harsh ball. Move – alongside any unmixed pieces – to your counter and manipulate into a smooth ball, around 1 to 2 minutes. Delicately flour a spot on the counter, put the bundle of dough on top of it, and overturn the unfilled bowl over it. Let’s rest for 30 minutes.

Layer dough: Divide dough into eight wedges. Working with each in turn, gently flour your counter and carry out each into a round or elliptical shape as flimsy as it will go – ordinarily around 6″ in measurement. Brush daintily with two teaspoons spread of oil. Roll dough away from you into a meager chamber, then, at that point, twist every chamber into a curl (it will resemble a sideways snail). Put each loop of dough back on a floured spot and cover, resting for one more 15 to 20 minutes; rehash with residual bits of dough.

Heat your stove to 300 degrees F and have a significant baking sheet prepared. (Flatbreads thoroughly cook in the oven, yet you can keep them warm and gently puffed in the broiler.)

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Cook flatbreads: Working with each loop, in turn, roll into a dainty indirect (5″). Brush the top with more margarine; you can be somewhat more liberal here. Rehash with as many flatbreads as you want to fit in your dish; pass on the leftover curls to keep on resting, covered.

Warm a skillet over medium-low hotness. Flip flatbread spread side-down onto a dish and cook until a deep brilliant brown under, around 5 minutes. Brush the top with more margarine as it cooks on the first side, then, at that point, flip and keep cooking until a similar profound, brilliant brown on the second. Move to baking sheet and spot in the stove to keep warm. Proceed with this cycle with the leftover curls and flatbreads. Maybe you interested food recipes.

Do ahead: These layered yogurt flatbreads keep entirely in the cooler; I envelop mine with foil. Rewarm in a 300-degree stove for around 10 minutes.