COOKING FOR COMFORT

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yogurt [pita] flatbread

January 15, 2018

use this dough to make flatbread pizzas or cut it up to make soft pita pieces for dipping. I served this alongside my Herby Labneh and Za'atar-Spiced Beet Dip. you can adjust the toppings that I used in this recipe to fit whatever cuisine it is you are making. since I was serving it with Middle Eastern dished, I topped it with a sprinkling of Za'atar, fresh herbs [dill & parsley] and, of course, a sprinkling of flakey salt. if you choose to make flatbread pizzas, I would brush on some butter, roasted garlic and herbs. 

yogurt [pita] flatbread

yields: 4 medium flatbreads              prep time: 1 hour & 10 minutes              bake time: 8-10 minutes

 

INGREDIENTS

¾ cup warm water

1 tsp. yeast

2 Tbsp. olive oil

½ cup Greek or full-fat plain yogurt

2 ½ cups all-purpose flour

1 ½ tsp. Kosher salt

melted butter

Optional: za’atar, fresh dill, fresh parsley, flakey salt  

 

DIRECTIONS

Place the warm water in the bottom of a stand-mixer.

Sprinkle the yeast on top and let sit for 5 minutes, until the yeast gets nice and foamy.

Using the dough hook, mix in the yogurt and olive oil.

Add 2 cups of flour and salt mix on low-medium speed until everything is well combined.

Add the remaining ½ cup of flour and mix until the dough pulls away from the sides of the bowl.

Place the dough in a lightly greased bowl, turn once and cover with plastic wrap.

Let sit in a warm or room temperature space until it doubles in size, about 1 hour.

Preheat the oven to broil.

Turn the dough out onto a lightly floured surface. Divide into 4 equal pieces and roll out.

Place the dough onto an overturned baking sheet, 2 pieces of dough per pan.

Bake the dough until it bubbles up and gets some brown spots, about 4 minutes per side.

Brush the flatbread with melted butter and sprinkle with preferred herbs and seasonings. 

 

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