Yogurt bread in the pan soft and delicious. Summer is theoretically the perfect season to prepare leavened doughs because the hot temperatures speed up leavening, but in practice, it becomes impossible to turn on the oven, risking turning the house into a sauna. So welcome bread recipes that don’t require oven baking, but just a pan. The recipe I want to tell you today is for a soft and fluffy pan bread, perfect to fill, roll, and enjoy in many different ways. I served it with Feta and Ricotta Cream… simply perfect! It’s not exactly the bread we’re used to, but more like a soft flatbread that I’m sure will win you over. A recipe similar to Naan Bread, an Indian-origin bread used as a vessel to scoop up food without using utensils. Don’t miss the recipe for Focaccia with Zucchini and Speck and the recipe for Arab Bread, soft and perfect to fill. I added yogurt to the dough for extra softness, a little baking soda, and a simple preparation does the rest! For cooking, just an oiled pan is needed and the result is guaranteed, a recipe even for the most kitchen-challenged. Let’s run to the kitchen and prepare together the Soft Yogurt Bread
DON’T MISS THESE RECIPES TOO:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 40 Minutes
- Preparation time: 15 Minutes
- Portions: 5 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Energy 183.03 (Kcal)
- Carbohydrates 32.53 (g) of which sugars 2.48 (g)
- Proteins 6.32 (g)
- Fat 3.80 (g) of which saturated 0.75 (g)of which unsaturated 0.46 (g)
- Fibers 1.28 (g)
- Sodium 95.22 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Yogurt Bread
- 2 cups all-purpose flour
- 1 jar plain natural yogurt (150 grams)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon instant yeast for savory preparations
- to taste salt
- to taste extra virgin olive oil
How to prepare Yogurt Bread in the Pan
Pour the yogurt into a bowl. Add the flour.
Add 2 tablespoons of extra virgin olive oil, a pinch of salt, and baking soda
Mix first simply with a fork and then with your hands. You need to obtain a soft but not sticky dough; if necessary, add a few tablespoons of water or flour
Shape into a loaf and let it rest for 20 minutes. Divide the dough into 5-6 parts and roll them into balls. Cover with a cloth and let rest for another 20 minutes.
With the help of a rolling pin, roll out each ball into a disc on a floured surface.
Oil a non-stick pan and let it heat over medium flame. Place a disc of dough in the hot pan and let it cook for 2 minutes on one side. Flip it and let it cook on the other side for 1-2 minutes.
As you prepare it, stack it on a plate one on top of the other. Now all that’s left is to enjoy the Yogurt Bread however you like
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prepare it in advance, just reheat it for a minute in the pan
You can replace plain yogurt with the same amount of Greek yogurt
With these doses, I made 5 bread discs, but it depends on how wide or thick you make them
If you prefer, you can substitute the baking soda with half a teaspoon of instant yeast for savory preparations
Don’t miss the recipe for Multigrain Bread Braid
