Quick Yogurt Flatbreads (No Yeast)

I had the great pleasure of visiting with my BFF Paulette just last week and when we hang out together, we talk of many things but of course, we talk food. I perused some gorgeous cookbooks she had (and she was busy making Shabbat meals from some) and was particularly taken by a recipe by Sabrina Ghayour in a cookbook of hers.

I am finicky about my bread and DH and I tend to prefer my various and sundry homemade versions so I’m always looking for something fast and easy, not just yeast risen breads. I actually have a recipe for naan bread on the blog Naan, a Yummy Indian skillet bread but that’s with yeast.

This fits the bill beautifully since it’s made with baking powder and is very simple to make and prepare in a skillet on the stovetop. I decided I wanted to make it with soy yogurt so we could eat it with meat or dairy and snabbled some at my local makolet (grocery shop) to my delight.

I fiddled just a bit with the recipe but it’s so straightforward that you really can’t go wrong and it’s texture is lovely and more pillowy than chewy. The soy yogurt worked a treat btw, I plan to use it in other things as well.

So pull out a heavy bottomed skillet, preferably non-stick, and gather your ingredients.

Mix together your flour, baking powder, black pepper and salt and stir together with a fork or whisk till combined.

Mix slowly till it forms a rough ball like so:

Note it might look a bit dry and you might be tempted to drizzle a bit more oil or yogurt but first knead with your (clean) hands right in the bowl, flatten and fold about 3 times. If it still seems a bit dry, drizzle 1 teaspoon more oil in and fold 2 more times and it should be just right.

Now either using a mat or a piece of parchment paper with a bit of flour shaken on it, pinch 8 more or less even balls of dough from the mass. A note, Sabrina divides the dough into 4 making a larger round. I personally prefer the smaller rounds which were delicious and filling and about the size of a small pita which is what I wanted. You can go with larger if you wish.

Gently pat each ball into a circle.

Now take your skillet or frying pan and on medium heat, let pan get hot enough to cook the flatbreads, checking by (carefully!!) holding your open palm a few inches above the pan. The heat will radiate out and you can tell it’s ready to roll. Lay the rounds in the skillet, don’t crowd them,

and “bake” the rounds about 2-3 minutes on each side or till brown spots appear on the bottom of the rounds, do NOT press down on the rounds. Peek on the bottom, lifting with a spatula to check if browned. Then flip and cook the other side. It should look like this:

Don’t expect these to rise mile high, They puff a bit but that’s normal. Remove to platter and serve on their own, with a meal to scoop sauces, drizzled with techina (tahini), or any way you like.

Quick Yogurt Flatbreads (No Yeast)

200 grams (1 2/3 cups) flour and a bit extra for sprinkling

3 teaspoon baking powder 

1/4-1/2 teaspoon black pepper

1 1/4 teaspoon salt 

200 grams (3/4 cup + 1 tablespoon) plain yogurt or soy yogurt 

1-2 teaspoons olive oil 

Directions:

Place flour, baking powder, black pepper and salt into a bowl and stir till combined. Add yogurt and oil and stir together with flour mixture until a rough ball forms. With your hands, gently fold and press the dough a few times till it feels smoother. It’s not a perfect smooth dough, that’s fine. If it feels a bit dry, drizzle a bit more olive oil on it and fold and press twice more. On a baking mat or piece of parchment paper sprinkle a bit of flour (lightly!) and pinch off 8 balls from the dough mass. Pat into circles with your hand. Take a heavy bottomed skillet or frying pan and heat it (no oil should be used. You are “baking” it in the skillet). Leave on medium heat and place about 3 rounds in the skillet, don’t overcrowd it. Let cook for 2-3 minutes (and do NOT press down on the rounds), or till the bottom develops dark spots (peek underneath with a spatula) and then flip and cook on the other side an additional 2-3 minutes till browned. Pile on a platter and serve. A note. These freeze amazingly well and I happily defrost one when needed, popping into a toaster or toaster oven to crisp it up a bit.