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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.

6

flatbreads

Tip

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

Ingredients

  • 206

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

  • 35

    grams (¼ cup) whole-wheat flour

Directions

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Reviews
Allison C.
April 26, 2023
success!
This is the first flatbread recipe that I have successfully followed. I was concerned because I realized I am woefully inept at rolling a circle, but they still turned out delicious. I brushed them with zatar and garlic butter and used them to wrap around the equally delicious chicken shawarma from Tuesday Nights Mediterranean.
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
Sarah C.
February 28, 2023
Please add salt weights to the recipes
These were very quick and easy to make. Nice texture too. I live in France and so kosher salt isn't available, so I used sea salt. That made the recipe too salty. If the salt quantity was given in grams as well as volume, that would easily avoid this problem. I don't understand why all ingredient weights weren't given--just the flours. That is odd and not particularly helpful.
Alice B.
January 31, 2024
Greek yogurt?
We only have greek yogurt in our house. When I used it in another recipe, the finished bread was very dry, probably because of the thicker yogurt. Can anyone recommend a ratio to thin it down? Should I use milk or water? Thanks!
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.