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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.
241 grams (1¾ cups) bread flour, plus more for dusting
1½ teaspoons instant yeast
1¾ teaspoons kosher salt
¾ cup plain whole-milk Greek-style yogurt
1 tablespoon honey
Ingredients
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241
grams (1¾ cups) bread flour, plus more for dusting
-
1½
teaspoons instant yeast
-
1¾
teaspoons kosher salt
-
¾
cup plain whole-milk Greek-style yogurt
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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.
In the store
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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.