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