If you love flatbreads then you must try this version of super soft yogurt flatbreads, they are as soft as a cloud and as simple as they are delicious. Enjoy them on their own or stuffed, or use them to accompany main dishes instead of bread; in fact, they are a great bread alternative! These flatbreads stay soft for 2/3 days if wrapped in parchment paper and stored in a freezer bag or wrapped in cling film, and you can even freeze them (when cold, of course) to have a ready supply! Now hurry to the kitchen to try the recipe!
The ingredient list includes a substitution to make them with low glycemic index flour.
Other flatbread recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Super Soft Yogurt Flatbreads
- 2 cups all-purpose flour (or 2 cups of low glycemic index flour (I use Molino Spadoni dedicated nutrition))
- 3/8 cup 0% fat Greek yogurt
- 1/4 cup water
- 1/2 tsp fine salt
- 1 tbsp instant yeast for savory preparations
- 2 tbsp extra virgin olive oil
Useful Tools for Making the Recipe
- Kitchen Scale
- Bowl
- Spoon
- Kneading Board
- Rolling Pin
- Frying Pan
- Kitchen Spatula
Preparation of Super Soft Yogurt Flatbreads
In a bowl, pour the flour, yeast, and salt, and mix with a spoon.
Add the yogurt, water, and oil to the flour and begin mixing with a spoon, then transfer to the kneading board and knead by hand for 6/8 minutes until you get a smooth dough ball.
Divide the dough ball into 3 equal parts, make 3 balls, and roll them out to about 1/8 inch thick (not too thin) using the rolling pin.
Heat a nonstick frying pan over medium heat, and once hot, cook the yogurt flatbreads one at a time, 6 minutes each, turning halfway through using a kitchen spatula.
Once cooked, place the yogurt flatbreads on a serving plate and serve them hot or cold, plain or stuffed as you prefer, and enjoy!
