Homemade Flatbread Recipe

In a large mixing bowl, whisk together water, yeast, and sugar; set aside for 8 to 10 minutes or until foamy. Then, whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.

Add the flour and parsley, and stir everything together with a wooden spoon until the dough comes together.

Generously sprinkle flour over your kitchen counter or work area and turn the dough onto the floured surface; turn it to coat with the flour and then knead it for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.

Cut the dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal. Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.

Preheat a frying pan over medium-low heat. Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle. Lightly brush the top of the rolled-out dough with olive oil.

When the pan is hot, pick up the rolled-out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles. While frying, brush the opposite side of the flatbread with olive oil.

Flip the flatbread and cook for 1 more minute or until golden on the bottom. Remove it from the pan and transfer it to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough.

Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working.

Serve the flatbreads warm or cold.