A Flatbread Recipe for Every Occasion

In a large mixing bowl, combine the flour and salt.

Add in the Greek yogurt and mix until a dough forms.

Knead the dough on a floured surface for about 5 minutes.

Divide the dough into 8 equal parts and roll them out into circles about 6 inches in diameter.

Heat a skillet or griddle over medium-high heat.

Place one of the rolled out flatbreads onto the hot surface and cook for about 2 minutes on each side, until golden brown spots appear.

1 cup warm water (about 110°F)

2 tablespoons honey

1 (0.25 ounce) package active dry yeast (about 2 1/4 teaspoons)

3 ½ cups all-purpose flour

¼ cup plain yogurt

2 teaspoons fine sea salt

½ teaspoon baking powder

1 large egg

(OPTIONAL) GARLIC BUTTER INGREDIENTS:

¼ cup salted butter

3 cloves garlic, peeled and minced

Finely- chopped fresh cilantro or parsley

Flaky sea salt (optional)

In a large bowl, dissolve the honey in the warm water. Sprinkle in the yeast and let stand for 5 minutes until foamy.

Add in the flour, yogurt, fine sea salt, baking powder, and egg. Stir until a dough begins to form.

Knead the dough on a lightly floured surface for about 2 minutes, until it’s smooth and elastic.

Place the dough in a greased bowl, cover, and allow to rise in a warm area for about 1 hour, or until it doubles in size.

Divide the dough into 8 equal parts. Roll each piece into a thin circle.

Heat a skillet or griddle over medium-high heat. Cook each flatbread for about 1 minute on each side, until it puffs up and turns golden brown.

Optional: For the garlic butter, melt the butter in a small pan over medium heat, add the minced garlic, and cook for 1-2 minutes until golden. Brush the garlic butter over the warm naan and sprinkle with chopped cilantro or parsley and flaky sea salt. Serve warm.

1 (¼ ounce) package of yeast, or quick-rising yeast

½ cup water

1 teaspoon granulated sugar

3 cups all purpose flour

1 1/4 teaspoons salt

1 cup water

1 tablespoon vegetable oil

2 tablespoons minced fresh parsley, for garnishing

Dissolve the yeast in a ½ cup of warm water in a large mixing bowl. Add the granulated sugar and let it sit for 5 minutes until the mixture becomes frothy.

Add the all-purpose flour and salt into the bowl. Stir the ingredients until they start to combine.

Gradually pour in the remaining 1 cup of water while stirring continuously. Add the vegetable oil and continue to stir until a dough begins to form.

Transfer the dough onto a lightly floured surface. Knead it for about 10 minutes, or until it becomes smooth and elastic.

Place the dough in a greased bowl, covering it with a clean cloth. Let it rise in a warm area for approximately 1 hour, or until it doubles in size.

Preheat the oven to 500°F (260°C) and place a baking stone or inverted baking sheet inside.

Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and let them rest for 10 minutes.

Roll out each ball into a circle about ¼ inch thick. Bake each pita on the preheated stone or baking sheet for 3-4 minutes or until it puffs up.

Remove the pita bread from the oven and let it cool on a wire rack before slicing or filling.

For an optional garnish, sprinkle the freshly baked pita bread with minced fresh parsley.

3 cups Mozzarella cheese

2 tbsp Full-fat Greek yogurt

2 large Eggs

1 ½ cups Wholesome Yum Blanched Almond Flour

1 tbsp Baking powder

2 tbsp Unsalted butter

½ tsp Garlic powder

1 tbsp Fresh parsley (chopped)

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a microwave-safe bowl, melt the mozzarella cheese and cream cheese together until they become soft. This will take around 2 minutes.

Stir in the eggs, almond flour, baking powder, butter, garlic powder, and parsley into the melted cheese mixture until they are well combined. The dough should be easy to handle.

Divide the dough into 8 equal parts and roll them into balls. Flatten each ball onto the prepared baking sheet.

Bake for about 15 minutes or until golden brown on top.

Remove from oven and let it cool before serving.

For an even softer texture, add a tablespoon of oil or melted butter to the dough mixture.

You can also add your favorite herbs or spices to the dough for extra flavor.

If you want a crispier texture, bake on a wire rack instead of directly on a baking sheet.

To make this recipe dairy-free, substitute the mozzarella and cream cheese with vegan alternatives such as almond milk cheese and tofu cream cheese.

1lb./ 16 oz. /3 cups plain flour

8g / 1 sachet instant dried yeast

Pinch of salt

45 ml/ 3 tbsp. olive oil

30 ml/ 2 tbsp. plain natural yoghurt (preferably whole milk)

About 260 ml/ 9 fl. oz. / 1⅕ cups water

3 medium sized potato, cooked, skinned and mashed – about 2 ¼ cups –

5ml/1 teaspoon Turkish red pepper flakes or 2 tsp. Turkish red pepper paste (optional)

200gr/ 7 oz. Turkish white cheese or feta cheese, juice drained and crumbled.

28 gr/ 1 oz. / ½ cup chopped flat leaf parsley

30 ml/2 tbsp. olive oil

Salt and ground black pepper to taste

Nonstick pan or griddle to cook the Gozleme

Start by combining the flour, instant dried yeast, and a pinch of salt in a large mixing bowl.

Incorporate the olive oil and yogurt into the dry mixture.

Gradually add water while kneading until a soft dough forms.

Cover the dough and let it rest for about an hour, or until it doubles in size.

In the meantime, prepare the filling by mashing the cooked potatoes and mixing in the red pepper flakes or paste if desired.

Add the crumbled feta cheese and chopped parsley, then season with salt and ground black pepper to taste.

Once the dough has risen, divide it into equal portions.

Roll out each portion on a floured surface into a thin circle.

Spread the potato and cheese mixture onto one half of each circle, then fold the dough over to create a half-moon shape.

Heat a nonstick pan or griddle over medium heat.

Cook each Gozleme for a couple of minutes on each side, until golden brown.

Brush the cooked Gozleme with olive oil and serve hot.