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This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.
It’s no secret around here that I love quick breads. I’ve used yeast in recipes, but I’m not well-practiced, so it can be a bit of a gamble as to whether it’ll turn out. So my go-to when baking breads is to use self-rising flour. I’ve done it before with my 3 Ingredient Beer Bread and my Pepperoni Rolls. This yogurt flatbread is no exception – it has just two ingredients and can be used for anything from flatbread pizzas to your favorite tacos.
Ingredients for Yogurt Flatbread
Self-rising flour: You can buy self-rising flour in the grocery store, but rather than keep another bag of flour around, I like to make my own. To make your own, simply mix 1 ½ c flour (all-purpose or whole wheat), 2 tsp. baking powder, ¼ tsp. salt and you’ve just saved yourself an extra trip to the grocery store.
Plain yogurt: You definitely don’t want to get flavored yogurt; make sure it is plain. This recipe uses regular yogurt, which is more fluid than Greek yogurt.
How to Make Flatbread with Yogurt and Flour
Simply mix the yogurt and self-rising flour using a paddle attachment on a stand mixer. If you don’t have a stand mixer, you can do this with a large spoon, and once it comes together, you can knead it by hand. Obviously, making it by hand will take longer. Once you’ve formed a dough ball, it may be a bit sticky. Lightly dust the dough with more flour and knead it a few times until it’s no longer sticky.
Divide the dough into 4-6 equal balls, depending on how you’re using the flatbread. I usually will divide it into four equal balls if I’m going to make personal flatbread pizzas. If I’m going more towards tacos, I’ll divide it into six equal balls. You’ll roll these balls out to their desired thickness or size.
Then you’ll heat a large skillet over medium-high heat and cook each tortilla one at a time in the dry skillet for about 1-2 minutes on each side. You’ll know when to flip the yogurt flatbreads when bubbles form all over the dough. If you’re using them for tacos, I like to serve immediately or keep them warm by wrapping them in aluminum foil until ready to serve.
If you’re making these for meal prep, then keep in mind it will only keep for about 2-3 days before they start to go stale. You can freeze the flatbreads, but freezing can alter the texture. If you want to try freezing, wrap the cooled flatbreads in aluminum foil and store them in a freezer bag for about one month in the freezer. Thaw overnight in the fridge and then use as usual when making flatbread pizza. If you’re using them for tacos, then I would heat them in a dry skillet for a few minutes on each side, just like you did when you initially made them.
How to Serve Yogurt Flatbreads
You can certainly make this to eat alongside food as a carb source like a dinner roll. Plus flatbread pizzas, tacos, wraps, etc. are all super tasty ways to enjoy them – the sky is the limit!
In a stand-mixer bowl, add the self-rising flour (or flour, baking soda, and salt). Add the yogurt and mix with a paddle attachment until dough comes together into a sticky ball.
Lightly dust flour on a work surface and turn the dough out on the surface; knead the dough until the dough is smooth and no longer sticky, using more flour as needed to make dough smooth.
Divide dough into 4-6 equal balls. Roll each ball out flat to desired thickness or size.
Heat skillet over medium-high heat. Once the skillet is preheated, cook tortillas one at a time for 1-2 minutes or until lightly browned on each side. Tip: when the flatbread begins to get air bubbles, it’s a good time to flip.
Natural Acidity: Yogurt contains lactic acid, which can interact with the yeast and help stimulate its activity. The acidity created by yogurt creates an ideal environment for yeast growth and fermentation, which is crucial for the rising of bread dough.
In a large bowl (or bowl of an electric stand mixer fitted with the dough hook), mix the yeast, sugar water, milk, oil, salt and one cup of the flour until well combined. Gradually add the remaining flour until a soft dough is formed.
While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.
I've since done a number of tests myself and adding a whole egg to a super strong dough with a little oil and honey has become my favourite! A pillowy soft loaf the will blow your mind and oven! Eggs in dough usually produces an extra open and delicate crumb and the bread comes with an extra rise.
Because of its high acid content, you can substitute Greek yogurt for yeast. You need to first mix it with baking soda. Use a ½ cup of yogurt and a ¼ teaspoon of baking soda for every teaspoon of yeast your recipe needs. Remember to reduce the other liquid ingredients in your recipe accordingly.
Flour: You can use bread flour or all-purpose flour. Bread flour leaves a slightly chewier texture, but the difference is barely noticeable since the crust is so thin. Olive Oil: Adds flavor. We'll also brush the dough with olive oil before baking, too.
The dough is then cooked in a brick oven for added crispiness and flavor. Pita bread, roti and naan bread are two popular types of flatbread that have become household names worldwide.
Naan is another flatbread traditionally served in Indian restaurants but the difference is that there will already be a filling inside these flatbread pockets. Naan may be stuffed with curd, fresh desiccated coconut, butter, nigella seeds, and raisins.
Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball.
This recipe is a flatbread that's somewhere between a Middle Eastern-style pita and an Indian naan. Like most leavened breads, this one consists primarily of flour, water and yeast. And, like any leavened bread, it requires some rising, though no more than an hour.
When baking pita bread, he has struggled to get them to puff, and wondered what was going wrong. A host of factors can make perfectly puffed pitas difficult to pull off. If the round of dough is too thick, the dough is too dry or the oven temperature is too low, pita breads will struggle to puff.
Passover is a commemoration of the exodus from Egypt. The biblical narrative relates that the Israelites left Egypt in such haste they could not wait for their bread dough to rise; the bread, when baked, was matzah.
The Bottom Line. In short, yes. If you have diabetes, you can certainly eat bread, as long as you keep in mind the number of carb servings that particular bread provides. Choosing healthier breads like whole-grain ones with a high fiber count is best for keeping blood sugar levels low.
Flatbread pizza often has a thinner crust compared to traditional pizza. A thinner crust can result in a lower calorie and carbohydrate content, making it a potential choice for those looking to reduce their calorie intake.
Using yogurt in your baked goods will make them incredibly moist, while adding yogurt to savory dips and soups gives them creaminess with a touch of tang.
Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.
The thick yogurt makes for a “denser, tighter crumb” and makes the case more “luscious,” she says. “That is a unique ability of yogurt.” Its inherent sour tang also nicely mellows out the sweetness of the cake. And yes, it just so happens to be more nutritious than, say, sour cream.
Nuts make a lovely addition to breads, but because they are prone to rancidity, always taste them before adding them to dough. Be especially careful with nuts that are high in oil such as pecans and walnuts. For added flavor, toast nuts in a 325°F oven just until beginning to color, 5 to 7 minutes.
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