This flatbreads recipe is nothing short of delicious and the sheep-milk yogurt adds substance and a depth of flavor that other breads just don’t have. The original recipe called for ghee for cooking the flatbreads, but I use butter as I think it has better flavor being sure not to heat the skillet too warm, so it doesn’t burn. We served this flatbread with some Tabbouleh. This recipe will be posted very soon. Enjoy!
Makes about 7 flatbreads
- 1 teaspoon instant yeast
- 1 teaspoon cane sugar
- 3/4 cup water warmed to 115 degrees Fahrenheit
- 1/2 cup plain sheep-milk yogurt (or regular plain yogurt)
- 1/2 teaspoon sea salt
- 2 1/2 to 2 3/4 cups all-purpose flour
- Extra-virgin olive oil for drizzling on top of the dough before it rises
- 3 1/2 tablespoons butter for cooking the flatbreads + additional butter for topping the flatbread before it is served
- Sea salt to taste to sprinkle on the bread just before it is served
- Combine the instant yeast, cane sugar, and warm water heated to 115 degrees Fahrenheit in a medium-sized bowl and whisk to combine. Set the yeast mixture aside for 10 minutes to allow the yeast to develop.
- Once the yeast mixture has become foamy on top whisk the sheep yogurt and 1/2 teaspoon of salt into the yeast mixture. Add 2 1/2 cups all-purpose flour to the bowl and mix it in with a wooden spoon until the dough becomes difficult to stir. Turn the dough out onto a lightly floured surface and knead for about 5 minutes adding an additional 1/4 cup all-purpose flour as needed when the dough is sticking sprinkling a small handful of the flour onto the dough. Continue to knead the dough adding small amounts of flour until it is smooth and satiny.
- Place the dough into a clean medium-sized bowl and drizzle a small amount of extra-virgin olive oil onto the dough and cover it with a kitchen towel. Allow the dough to rise in a warm environment for about 1 hour.
- Once the dough has finished rising, break up the dough into 7 balls roughly the same size. Roll each ball out to 7” in diameter, sprinkling it with small amounts of flour as needed to prevent it from sticking.
- Heat 1/2 tablespoon of butter in a medium-sized cast iron skillet or non-stick pan over medium heat until just melted. Lowering burner temperature if the butter starts to burn. Place 1 flatbread into the skillet and cook it for about 2 minutes on each side. As it cooks the flatbread will continue to rise and get some large bubbles. After the flatbread has cooked 2 minutes on each side cook it an additional 1 minute on each side.
- To serve, top the flatbread with an additional knob of butter to taste and sprinkle with the additional sea salt.
Source: Adapted from the Yogurt Flatbreads recipe in the cookbook “Plenty: Vibrant Vegetable Recipes from London’s Ottolenghi”
https://www.theguardian.com article entitled “Flat’s the way to do it: Yotam Ottolenghi’s flatbread recipes”