I made these soft yogurt flatbreads once when I needed to make some sandwiches and stuffed them with cold cuts.
They are useful either to be filled or served at the table instead of classic bread, and they will be appreciated on any occasion.
These small flatbreads are perfect to accompany both sweet and savory dishes, you can serve them with hummus, jam, Nutella, or fill them with ham and cheese, they will be good with any filling or not.
They remain really soft even the day after and if you want, you can freeze them, and when needed, just microwave them for a few seconds, and they will be like freshly baked.
Don’t worry, they won’t be leftover, even if they are not very small, they are really inviting, and you’ll want one after another, you’ll see how good they are.
I prepared the dough with the help of my bread machine Croustina Panasonic, but if you don’t have a bread machine, you can use a stand mixer or knead by hand with a bit of patience.
If you replicate the recipe, feel free to send me your photos, and I’ll post them on my Facebook page with your name.
Kcal 330 approximately for each flatbread
- Difficulty: Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 7 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Soft Yogurt Flatbreads
- 19.4 oz all-purpose flour
- 0.14 oz fresh yeast
- 0.35 oz salt
- 0.84 cup whole milk
- 1.41 oz butter
- 1.76 oz plain yogurt
- 0.63 cup water (cold)
Preparation of the Soft Yogurt Flatbreads
Insert the kneading blade into the bread machine container, then add all the dry ingredients, making sure to place the salt and yeast at opposite ends in the container.
Set the machine to knead, mine is button 17, and it lasts 45 minutes, but I usually do a little less.
Once the dough is complete, pour it into a bowl, form a ball, and cover with cling film, letting it rise for about 2 hours.
When the rise is complete, pour the dough onto a work surface, recreate a ball, then divide it into 7 equal parts and form balls.
Let rest for 40 minutes, then roll them out and create flatbreads; the larger they are, the thinner they will be, or vice versa, if you roll them out less, they will be thicker, so you can do as you like.
Once the small flatbreads are created, place them on a greased baking sheet, press them a bit with your fingertips, grease them with oil, and let them rest until they puff up a little.
Bake in a preheated oven at 482°F (250°C) for 10-12 minutes, checking the cooking.
Enjoy at the end of cooking and let me know.
