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Milk Street Bowtie Yogurt and Olive Oil Flatbreads

Yogurt and Olive Oil Flatbreads

Makes eight 7-inch flatbreads

1 hour

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These soft, plush flatbreads from chef Marianna Leivaditaki are simple to make. Yogurt and olive oil give them rich flavor and a little semolina flour adds a pleasing texture. The breads are cooked one at a time in a skillet on the stovetop (cast-iron works best for browning, but nonstick does a decent job, too) and hot out of the pan, they’re brushed with olive oil seasoned with za’atar, sumac and dried oregano. Serve them warm with Leivaditaki’s pork souvlaki, for making sandwich or kebab wraps, as an accompaniment to stews or braises, or for dipping into hummus and other spreads. The flatbreads are best when freshly made, of course, but extra can be stored in a zip-close bag at room temperature for up to three days; to rewarm, wrap the breads in foil and pop them into a 350°F oven for a few minutes.

Makes eight 7-inch

flatbreads

Tip

Don’t be afraid to add more all-purpose flour when rolling out the dough. The dough is quite sticky, so additional flour is needed to prevent it from sticking to the counter.

1 hour

1 cup warm water (110°F)
1/4 cup whole-milk Greek yogurt, room temperature
1/2 cup extra-virgin olive oil, divided, plus more for the bowl
293 grams (2¼ cups) all-purpose flour, plus more for dusting
85 grams (½ cup) semolina flour
1 tablespoon instant yeast
1 teaspoon table salt, divided
1 teaspoon za’atar
1/2 teaspoon ground sumac
1/2 teaspoon dried oregano
Ingredients
  • 1

    cup warm water (110°F)

  • ¼

    cup whole-milk Greek yogurt, room temperature

  • ½

    cup extra-virgin olive oil, divided, plus more for the bowl

  • 293

    grams (2¼ cups) all-purpose flour, plus more for dusting

  • 85

    grams (½ cup) semolina flour

  • 1

    tablespoon instant yeast

  • 1

    teaspoon table salt, divided

  • 1

    teaspoon za’atar

  • ½

    teaspoon ground sumac

  • ½

    teaspoon dried oregano

Directions

Yogurt and Olive Oil Flatbreads

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Reviews
Michael L.
August 29, 2022
Best souvlaki and pita ever
Just a fantastic recipe. Both pita and souvlaki were incredible.
Steve M.
June 30, 2022
Tortilla press?
Is there any reason one should only use a rolling pin, as opposed to using a tortilla press to make the rounds?
Mollie F.
June 4, 2022
Tasty and fast!
This recipe was fast and tasty. I didn't have full fat Greek yogurt or enough all-purpose flour on hand, but even with 2% Greek yogurt and a few different flours, they came out really well. Looking forward to making them again!
Jennifer B.
November 14, 2022
Delicious and easy!
Great side for pork souvlaki.
Diana L.
July 8, 2022
Good flatbread
Its a good recipe and simple to make. I did not do the spices but left it plain.I thought the dough needed a bit more salt. Also, I don't think you need to do step 4 with parchment paper. You just roll then cook it and continue to do it. My family loved this flatbread. I have used Chobani (non fat) yogurt. Thanks for the recipe.
Melanie O.

This bread was delicious and relatively easy to make. It was a great accompaniment both to a cabbage and potato soup and also to a Mediterranean meal. I couldn't find ground sumac (but will be ordering some for next time) and substituted lemon zest for tartness.

Kristine M.

Oh yes, lemon zest is a very good substitute for the sumac - that I didn't have either. Wish I had thought of it! Thank you for sharing.

Kristine M.

These were SO good and not so hard. (I have just a little bread-making experience, and this might be my favorite so far.) We used them to wrap the pork souvlaki and it was a fantastic dinner!

Sydney W.

Can the dough be frozen and cooked from frozen? I do it with Naan dough successfully, but was wondering if it would be the same with this flatbread. Thanks!

Lynn C.

Hi Sydney -

We haven't tested this so can't say for sure if it will work, but we think it should. Just make sure to let the dough come to room temperature before cooking.

Best,
The Milk Street Team