Yogurt Flatbreads - Little Sunny Kitchen

Prep Time 10

Cook Time 10

Rest time 15

Total Time 35

In a large bowl or a bowl of a stand mixer, combine the flour with yogurt, olive oil, and salt. Use the dough hook and knead for 5 minutes or until a dough ball comes together. At first, it will be crumbly and you'll be tempted to add liquid but just wait and see how it magically turns into a beautiful pliable dough ball.
Divide the dough into 6 smaller pieces (90g each). Then cover them and allow them to rest for 15-20 minutes.
Roll out on a lightly oiled (or floured) surface to 8-inch in diameter circles.

Heat a skillet or a non stick pan, and cook on both sides until lightly browned and a little puffy. You might be lucky and get a huge air pocket, or get several smaller ones.
Remove from the pan, cover with a towel and repeat with the remaining dough balls.

Make the dough following the instructions above, roll it out and brush with a little oil.
Take a piece of parchment paper and stick it to the dough and then flip it over so that the dough is underneath the parchment paper. Brush the dough side with more olive oil.
Place it on the grill, and peel off the parchment paper.
Cover and grill for 1-2 minutes per side. Watch it closely as it cooks very quickly!

If The Dough is Too Sticky, dust with a little more flour. If it's too dry, add a tablespoon of water and knead again.
You Can Knead The Dough By Hand. If you don't have a stand mixer, you can do this using a bowl with a wooden spoon, and knead the dough by hand (you don't really need to "knead it" but mix it well until you get a smooth dough ball). I just find using the mixer less work!
Let it Rest. Letting the dough rest covered allows the flour to hydrate, and will give you better results.
Do Not Overcook. It's easy to dry out these flatbreads, so do not walk away as you make them and remove them from the pan/grill as soon as they're cooked through.
Save it for the Next Day. You can definitely make these ahead, by storing the divided dough balls in a container in the fridge (and up to 24 hours). Before rolling out and cooking, let them come to room temperature by sitting on the counter for 15-20 minutes.
Storing. Store dough balls covered in the fridge for up to 24 hours. If you have leftover flatbreads, you can store them in the fridge covered for up to 2 days, or freeze them for up to 1 month.