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Milk Street Recipe
Flatbread (Pizza) Dough
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This versatile dough is a breeze to make in a food processor and can used for pizzas with various toppings or Middle Eastern–style flatbreads. The Greek yogurt makes a supple dough that's easy to work with and that bakes up with a chewy-soft crumb and subtle richness. For convenience, the dough can be made a day in advance. After dividing the dough in half and forming each piece into a round, place each portion in a quart- size zip-close bag that's been misted with cooking spray, seal well and refrigerate overnight. Allow the dough to come to room temperature before shaping.
2
12-inch flatbreads
Tip
Don’t undermix the dough in the food processor; it needs a full minute of processing to build the gluten that provides structure and strength. When done, the dough may be warm to the touch; this is normal.
1½ hours
30 minutes active
241 grams (1¾ cups) bread flour, plus more for dusting
1½ teaspoons instant yeast
¾ teaspoon table salt
¾ cup plain whole-milk Greek-style yogurt
1 tablespoon honey
Ingredients
-
241
grams (1¾ cups) bread flour, plus more for dusting
-
1½
teaspoons instant yeast
-
¾
teaspoon table salt
-
¾
cup plain whole-milk Greek-style yogurt
-
1
tablespoon honey
Recipe
Za'atar Flatbreads
Recipe
Spinach and Feta Flatbreads
Directions
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01In a food processor, combine the flour, yeast and salt, then process until combined, about 5 seconds. Add the yogurt, honey and 1⁄4 cup water. Process until the mixture forms a ball, about 30 seconds; the dough should be tacky to the touch and should stick slightly to the sides of the bowl. If it feels too dry, add more water, 1 tablespoon at a time, and process until incorporated. Continue to process until the dough is shiny and elastic, about 1 minute.
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02Transfer the dough, to a lightly floured counter. Flour your hands and knead the dough a few times, until it forms a smooth ball. Divide the dough in half and form each half into a taut ball by rolling it against the counter in a circular motion under a cupped hand. Space the balls about 6 inches apart on a lightly floured counter, then cover with plastic wrap. Let rise until doubled in volume, 1 to 11⁄2 hours.
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03About 1 hour before baking, heat the oven to 500°F with a baking steel or stone on the upper-middle rack. Working one at a time, gently stretch each ball on a lightly floured counter to an oval approximately 6 inches wide and 12 inches long. The dough is now ready to top and bake.
Tip: Don’t undermix the dough in the food processor; it needs a full minute of processing to build the gluten that provides structure and strength. When done, the dough may be warm to the touch; this is normal.
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Staples
Reviews
Hi Laurel,
You can freeze the dough for later use, just make sure allow the dough to fully rise. Also, allow the dough to come to room temperature before shaping.
Best,
The Milk Street Team
I'm worried my food processor won't be big enough for this - could I use a stand mixer with the dough hook instead? Or is the sort of "chopping" done by food processor important to the overall outcome? Thanks!
Hi Helene -
I'm so sorry this didn't work out for you. I'm not 100% sure what went wrong. Is it possible you used plain yogurt that was either American-style (in other words, not Greek-style) and/or low- or non-fat? American-style yogurt and Greek yogurt that is lower in fat has more water, which could cause the dough to be stickier. I would also make sure to process the dough for the full minute. This gives the dough its structure and the dough will become less sticky as it processes. Good luck!
Best,
The Milk Street Team
Hi Teresa -
How long you bake them is dependent on which recipe you are following to top them. In general, they will take 9 to 11 minutes to bake if they are topped. If you are simply making them as flatbreads, it may only take 7 to 9 minutes.
There are recipes for toppings on the left hand side of the webpage.
Best,
The Milk Street Team
Hi Robert -
We haven't tested this recipe with vegan yogurt so we can't say for sure if it will work. The fat content will undoubtedly be lower with vegan yogurt and could affect the flavor and texture. Also, consistency of the yogurt is important here. Make sure whatever vegan yogurt you use is of a similar consistency to whole milk Greek-style yogurt.
Best,
The Milk Street Team
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Your First Issue
Made per recipe and outcome for texture and size just as expected. This one will go 'in rotation' for pretty easy and very delicious flatbread base. Note - a 7 oz carton of Greek Yogurt (we use Fage 5% for this) is 3/4C. We tried this as the za'atar flatbread. And also the fig jam - pancetta - blue combination. Both very good.