Soft yogurt flatbreads are another one of my recipes for making small flatbreads, mini pizzas, or similar items, to serve instead of bread or to fill.
I have several recipes, based on some variations, adding or removing different ingredients from the dough… at first glance, they all look very similar, but the texture and taste set them apart.
In this case, if you want to get a thin flatbread, the size I used (roughly the size of a dessert plate) will do, otherwise if you want them a bit fluffier, then make them with a smaller diameter, thus obtaining smaller and taller flatbreads.
If any are left over, the next day they can be heated for a few seconds in the microwave, and if you want to make more, once cooked, they can be frozen in plastic bags for later use.
They are simple and quick to make and especially cooked in a pan, so even less hassle.
I made the dough with the bread machine, but it can also be made by hand or with a stand mixer.
If you replicate the recipe, feel free to send me your photos, I will put them on my FB page in your name.
Approx. 171 Kcal per flatbread
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours 15 Minutes
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make the Soft Yogurt Flatbreads
- 3 1/3 cups all-purpose flour
- 7/8 cups water
- 1 teaspoon salt
- 0.17 oz fresh yeast
- 1/4 cup plain yogurt
- 3 tablespoons sunflower oil (or corn oil)
Tools
- 1 Pan double-bottom pan
Preparation of the Soft Yogurt Flatbreads
In the bread machine, insert the blade, then pour in the dry ingredients first and then the water and yogurt, making sure to put the yeast and salt in two different corners of the bucket.
Put the bucket into the machine, set the dough program, for me button 17, and let it work for at least 20 minutes, the program lasts 45 minutes (mine).
Once the dough is obtained, transfer it to a lightly floured bowl and create a ball.
Let rise for about 2 hours or until doubled in size.
Once risen, pour the dough onto a work surface, and create a ball…
….divide the dough into 10 equally weighted balls and let rest for another 15-20 minutes.
Once rested, heat a thick-bottomed pan and in the meantime roll out the first ball into a fairly thin disk, but not too much.
Place the dough disk in the pan adjusting to medium-low heat and cover with the lid.
Let cook a couple of minutes per side and continue the same operation with the other balls.
Once cooked and cooled, they can be served as a bread substitute or filled as desired.
