ingredients: (make 8)
- 250 g (1 2/3 cups) all-purpose flour
- 3 g (1 tsp) active dry yeast
- 6 g (1 tbsp) sugar
- 3 g (1/2 tsp) salt
- 3 g (1/2 tsp) salt
- 90 g yogurt
- 100 ml warm water
- 15 g (1 tbsp) olive oil
1. Mix all the ingredient until combine.
2. Store in a big bowl and cover with plastic wrap at warm place for 1st proof until double size.
3. Place the dough onto a lightly floured surface. Gently roll and stretch dough into a rope.
4. Divide it into 8 pieces. Roll each into a smooth ball.
5. Flatten the ball with rolling pin.
6. Set aside on lightly floured countertop. Cover with a towel. 2nd proof until double size.
Stovetop:
7. Cook the flatbread with medium heat. About 2 mins. each side. or until puffed and tops begin to brown.
8. Remove from the pan.
Oven:
7. Preheat oven to 500 F.
8. Place 2 to 3 flatbread directly on a wire cake rack.
9. Bake for 4 to 5 mins. or until puffed and tops begin to brown.
10. Remove from oven.
11. If want the flatbread soft serve, cover them with kitchen towel or in brown paper bag until soft.
12. Store in plastic bag in the refrigerator for several days or in freezer for 1 to 2 months.