Tips and Storage

– As I mentioned in the introduction, you can also use spelt flour or kamut flour and soy yogurt to make a vegan and lactose-free version of this recipe.

– This no-yeast yogurt bread is delicious in any way. Need some advice? Fill it with vegetables, cheese, and/or cold cuts just like a flatbread. Or rub it, while still warm, with garlic and brush it with oil (or melted butter) and parsley… I love it!

Great also served with sauces: chickpea hummus, tzatziki sauce, guacamole….

In short, let your imagination run wild, as always in these cases 🙂

– I recommend serving this bread right away while still warm; if any is left over, you can keep it in the refrigerator for a day and reheat as needed, or freeze it for about 1 month.

– I recommend serving this bread right away while still warm; if any is left over, you can keep it in the refrigerator for a day and reheat as needed, or freeze it for about 1 month.

If you liked this recipe, you might also be interested in the recipe for HOMEMADE ROMAGNA FLATBREAD (click HERE)