The first time I made flatbread was a revelation—I couldn’t believe how easy it was and how good it tasted. The yogurt makes this dough supple, resulting in an almost pillowy texture when fried. But the real joy of this recipe is that it’s a blank canvas in terms of flavor. I like chives, but you could add nearly any other herb you have on hand, or one teaspoon of spices like black pepper, turmeric, or crushed red pepper flakes. Sour cream also works in place of yogurt if that’s what you have. The joy of flatbreads is that they can be imperfect in shape and still taste delicious, so don’t stress too much if they look a little more rustic.
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1/4 cup finely chopped chives
- Cooking spray or olive oil, for greasing
Add the yogurt and chives and use your hands to knead the mixture until a ball forms. The dough may feel too sticky at first, but keep kneading to incorporate all of the flour and it’ll come together. Cover the bowl with a kitchen towel and let the dough rest for 15 minutes. This will make it easier to roll out.
Line a baking sheet with parchment paper.
Generously flour a clean work surface. Divide the dough into eight equal portions and press each one into a disk using the palm of your hand. Roll each disk into a 6-inch circle and place it on the prepared baking sheet to prevent the flatbread from getting too sticky while you cook them off one by one.
Heat a cast-iron or stainless steel pan over medium-high heat and spray with cooking spray. Alternatively, you can add a thin layer of olive oil. Working one at a time, place a disk in the pan and cook for 1 to 2 minutes, until the dough puffs up and is golden in spots. Flip the flatbread with tongs and cook for another minute, until it’s equally spotted. Repeat with the remaining flatbread, adding more cooking spray as needed.
Flatbread is best served immediately.
