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Yogurt Flatbreads with Flavored Butter

6 flatbreads

40 minutes

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Made throughout the Middle East, non-yeasted flatbreads are the definition of quick bread, taking relatively little time to prepare. We added yogurt to a whole wheat- and honey-flavored dough for both its tangy bite and tenderizing qualities. Bread flour gives these flatbreads pleasant chew, but you can substitute an equal amount of all-purpose flour. If you do use all-purpose, you will likely have to add a couple extra tablespoons of flour during kneading because the dough will be slightly wetter. You'll need a 12-inch cast-iron skillet; a 10-inch cast-iron skillet will work, too, but there will be a little less room for maneuvering the rounds when flipping. We liked serving these with flavored butters—including garlic-herb, za'atar and harissa.




Don't leave any floury bits in the bowl during mixing. All the flour must be incorporated so that the dough isn't too sticky to work with. Don't overflour the counter when rolling out the rounds; excess flour will scorch in the skillet.

40 minutes


  • 206

    grams (1½ cups) bread flour, plus more for dusting

  • 35

    grams (¼ cup) whole-wheat flour


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Mandy G.
September 10, 2022
so easy and quick
These are very flavorful and very quick to make but I have found I always eat 1/2 so I make twice as many but just a bit smaller and a bit thinner. Otherwise this is perfect
Rachael S.

This was quite a lot of salt, I realize that could be due to the brand of salt I used, could you provide the weight of the salt as well?

Craig d.

Kosher salt (which they used above) is about half as salty as table salt, if measured by volume. A lot of cooks use Diamond brand. If you're using table salt, i'd use half.