Directions:
In a large bowl, mix together 10g of sugar and 10g of dry yeast with 400ml of warm milk. Let it sit for a few minutes until the yeast activates.
Add 30ml of olive oil and 40g of yogurt to the yeast mixture. Stir well until all ingredients are combined.
Gradually add 600g of flour and 8g of salt to the mixture. Stir with a spoon until the dough starts to come together. The amount of flour may vary, so add it gradually.
Once the dough has come together, transfer it to a floured surface and knead by hand until smooth and elastic, about 10 minutes. The dough should be soft and not sticky.
Place the dough back in the bowl, cover with a clean cloth, and let it rise in a warm place until it doubles in size, about 1 hour.
After the dough has risen, punch it down to release the air. Transfer it to a floured surface and divide it into two equal parts.
Roll each portion into a ball. Take one dough ball and roll it out to a 30 cm (12 inches) diameter circle. The dough should be neither too thin nor too thick.
Use a food mold or a soup plate to cut the dough into desired shapes. Collect the remaining dough, knead lightly, and set aside.
Arrange the dough pieces on a baking tray lined with parchment paper. Repeat the process with the remaining dough.
Let the dough rest for 5 minutes. Preheat your oven to 250°C (482°F).
Bake the flatbreads in the preheated oven for 6-7 minutes, or until they are lightly golden and cooked through.
Remove the flatbreads from the oven and let them cool slightly before serving.
Serving Suggestions: Serve these flatbreads warm with butter, cheese, or as a side dish with soups and stews. They are also great for making sandwiches or wraps.
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