Yogurt Flatbread Recipe

Mix the dough. In a large mixing bowl, combine the yogurt, flour, and baking powder. Season with the kosher salt and add the olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.

Knead the dough. Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.

Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.

Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.

Cook the flatbreads. Heat a dry cast iron skillet over medium high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).

Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.