Yogurt Flatbreads with Toasted Sesame

Ingredients

• 2.25 cup all-purpose flour (plus more for shaping)
• 2 tsp baking powder
• 1 tsp fine sea salt (plus more for finishing if desired)
• 1 cup plain whole-milk yogurt (Greek-style yogurt is suitable; use at room temperature)
• 2 tbsp extra-virgin olive oil (plus more for brushing the flatbreads)
• 0.25 cup water (add gradually; the exact amount may vary with the yogurt and flour)
• 2 tbsp sesame seeds (toasted)

Steps

1. 1

   In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

2. 2

   Add the yogurt and olive oil. Stir until the dry ingredients are moistened and a shaggy dough forms.

3. 3

   Gradually add the water, stirring as you go, until the dough comes together. It should be soft and slightly tacky but not wet; if necessary, add a little flour or water to adjust the consistency.

4. 4

   Turn the dough onto a lightly floured work surface and knead for 1 to 2 minutes, just until smooth. Avoid over-kneading, which can make the flatbreads tough.

5. 5

   Divide the dough into 6 equal pieces. Shape each piece into a ball, cover with a clean kitchen towel, and let rest for about 10 minutes so the dough relaxes and rolls out easily.

6. 6

   While the dough rests, heat a large cast-iron skillet over medium-high heat until thoroughly hot. The pan is ready when a few drops of water flicked onto the surface sizzle immediately and evaporate.

7. 7

   On a lightly floured surface, roll or press one dough ball into a round about 6 inches in diameter. Keep the remaining dough covered so it does not dry out.

8. 8

   Lightly brush the round with olive oil and sprinkle it with some of the toasted sesame seeds, pressing them gently into the dough so they adhere.

9. 9

   Place the flatbread in the hot skillet. Cook for about 1 to 2 minutes, until bubbles form and the underside develops browned spots and blistering.

10. 10

    Turn the flatbread and cook the second side for about 1 minute, until browned in spots and cooked through. If it colors too quickly, reduce the heat slightly; if it does not blister, the skillet may not be hot enough.

11. 11

    Transfer the cooked flatbread to a plate or clean towel and cover loosely to keep it soft. Repeat the rolling, sesame-seed topping, and cooking process with the remaining dough.

12. 12

    Serve warm, either plain or with dips, spreads, or saucy dishes.

Notes

The source specifies a total cook time of about 35 minutes and makes six 6-inch flatbreads. A cast-iron skillet is recommended because it maintains even heat. The skillet must be adequately heated for the flatbreads to blister and char properly. Because the complete ingredient list and instructions were behind a membership paywall, the ingredient quantities and method above are reconstructed estimates rather than a verified transcription of the publisher's recipe.

Nutrition per serving

• bread
• flatbread
• vegetarian
• skillet
• quick bread
• no yeast
• Middle Eastern-inspired
• side dish