Yogurt and Olive Oil Flatbreads

These soft, plush flatbreads from chef Marianna Leivaditaki are simple to make. Yogurt and olive oil give them rich flavor and a little semolina flour adds a pleasing texture. The breads are cooked one at a time in a skillet on the stovetop (cast-iron works best for browning, but nonstick does a decent job, too) and hot out of the pan, they’re brushed with olive oil seasoned with za’atar, sumac and dried oregano. Serve them warm with Leivaditaki’s pork souvlaki, for making sandwich or kebab wraps, as an accompaniment to stews or braises, or for dipping into hummus and other spreads. The flatbreads are best when freshly made, of course, but extra can be stored in a zip-close bag at room temperature for up to three days; to rewarm, wrap the breads in foil and pop them into a 350°F oven for a few minutes.