Quick Flatbreads with Yogurt and Whole Wheat
Flour, baking powder, salt, yogurt, honey: if you’ve got these onhand, you can make plush skillet flatbreads.
- Makes6 flatbreads
- Cook Time40 minutes
- 7
Made throughout the Middle East, non-yeasted flatbreads are the definition of quick bread, taking little time to prepare. We added yogurt to a simple whole wheat-enriched dough for its tangy bite and tenderizing qualities. Bread flour makes up the bulk of the dough and gives these flatbreads pleasant chew, but you can substitute an equal amount of all-purpose flour. If you do use all-purpose, you will likely have to add a couple extra tablespoons of flour during kneading because the dough will be slightly wetter. To cook the flatbreads, you'll need a 12-inch cast-iron skillet; a 10-inch cast-iron skillet will work, too, but there will be a little less room for maneuvering the rounds when flipping them. Brush the breads hot out of the skillet with melted plain butter or with one of the flavored butters below.
Don’t leave any floury bits in the bowl during mixing. All the flour must be incorporated so that the dough isn't too sticky to work with. Don't overflour the counter when rolling out the rounds; excess flour will scorch in the skillet.
Step 1
In a large bowl, stir together both flours, the salt and baking powder. Add the yogurt and honey, then stir until a shaggy dough forms. Using your hands, knead the dough in the bowl until it forms a cohesive ball, incorporating any dry bits; the dough will be slightly sticky.
Step 2
Turn the dough out onto a counter dusted with bread flour and knead until just tacky instead of sticky, about 1 minute. The finished dough may appear slightly lumpy; this is fine. Divide into 6 pieces and shape each into a ball. Loosely cover with plastic wrap and let rest for 10 minutes.
Step 3
Heat a 12-inch cast-iron skillet over medium-high until water flicked onto the surface immediately sizzles. Meanwhile, on a lightly floured counter, roll each ball to an 8-inch circle. Place 1 dough round in the heated skillet and cook until the bottom is dark spotty brown, 1 to 1½ minutes. Using tongs, flip and cook the second side until dark spotty brown, about 1 minute. Transfer to a wire rack, then brush the surface with melted butter. Repeat with the remaining dough rounds. Serve warm.
Step 4
Garlic-Herb Butter
In a small saucepan over medium, combine 43 grams (3 tablespoons) salted butter and 1 medium garlic clove (finely grated). Cook, stirring, until the garlic is fragrant and lightly sizzling, about 30 seconds. Off heat, stir in a pinch of salt and 2 tablespoons finely chopped fresh flat-leaf parsley, 1 tablespoon finely chopped fresh dill, and 1 tablespoon finely chopped fresh cilantro, tarragon or basil.
Step 5
Za'atar Butter
In a small saucepan over medium, combine 43 grams (3 tablespoons) salted butter and 1 tablespoon za’atar. Cook, stirring, until the butter is bubbling, about 30 seconds.
Step 6
Harissa Butter
In a small bowl, stir together 43 grams (3 tablespoons) salted butter, melted, and 1 tablespoon harissa paste.
