This recipe is so easy and delicious. You can make this flatbread and serve it with a fragrant curry or use it as an alternative to pitta bread and wrap pieces of aromatic lamb shawarma, sprinkled with tahini. Honestly, it’s very easy to prepare and reheats wonderfully in the oven, wrapped in foil.
- ¾ cup lukewarm water
- 1 tsp honey
- 2 tsp dried instant yeast
- 2 ½ cups all purpose flour
- ½ cup greek yogurt
- 2 Tbs olive oil
- ½ tsp salt
- chopped coriander (optional)
In a small bowl, mix the water, yeast and honey. Stir to dissolve. Ledt mixture stand for 10 minutes until yeast is foamy.
In a large bowl, or in a bowl of a stand mixer fitted with the dough hook, put the flour, yogurt, olive oil, salt and yeast mixture. Knead until a soft dough forms. Cover bowl with a damp towel and let dough rise for 1-2 hours, depending on how warm your kitchen is. Dough should double in size.
Punch dough to deflate and divide in ten, roughly equal pieces. Shape into balls. Place a non-stick frying pan over medium-high heat. Flour your kitchen counter and roll the pieces of dough to roughly 20-22 cm rounds. Sprinkle with some chopped coriander if you like. Cook in the frying pan, 1-2 minutes on each side. The bread will blister while it’s cooking.
To reheat, stack them in a piece of heavy duty foil, wrap them tightly and put in a warm oven for about 10 minutes.
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