Nothing easier, nothing simpler. These yogurt flatbreads are very easy to make, just cook them quickly in a pan and the dough contains no yeast. The yogurt makes these flatbreads really tasty and soft, they are delicious to eat on their own or filled. But now come with me and let’s start cooking.
Good recipe, Giusi.
You might also be interested in Milk Flatbread or even Chicken Wrap.
- Preparation time: 5 Minutes
- Cooking time: 2 Minutes
- Portions: 8 Pieces
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cups Greek yogurt
- 1 1/2 tbsps vegetable oil
- 1 pinch salt
Steps
In a bowl, pour the flour, yogurt, oil, and a pinch of salt and mix with a fork.
Work the dough until you create a nice smooth dough ball.
After creating the dough ball, divide it into seven balls of about 2 1/4 oz each (of course, if you want, you can make them bigger).
On a lightly floured surface, use a rolling pin to create discs, the discs should be very thin.
Heat a non-stick pan and start cooking the flatbreads, 20/30 seconds per side over high heat when brown spots begin to form flip to the other side, be sure to monitor constantly because otherwise, they may color too much or burn.
They may puff up while cooking, which is normal.
The yogurt flatbreads are ready to be enjoyed. I filled these delights with prosciutto, provolone, and lettuce, and others with stracchino cheese and arugula.
I hope you liked the recipe, see you next time 😘
Storage and Tips
I recommend enjoying the yogurt flatbreads immediately after making them, but if there are leftovers, store them in the fridge well covered, just reheat them slightly the next day, and they will be delicious.
You can brush the flatbreads while still warm with an emulsion of oil and parsley, which will make them even more delicious.
