I have made this recipe twice now for my husband to take to work for his lunches. He really likes it. I made the recipe exactly as it is here in terms of ingredients, using Himalayan pink salt and spelt flour from a local organic farm and mill. I divided the dough in 8 pieces, though, instead of 6, as he doesn't want to eat a lot of lunch so he'll have energy for teaching his students in the afternoon. Instead of using flavored butter, I just rub a butter stick on the flatbreads when they're fresh out of the skillet. Then I cut them in quarters and freeze them individually to send in his lunch bag with homemade hummus. I also think it would work great to cook these on a griddle big enough to cook three or so at a time, as it would make the process go faster. The main part of the time is taken up with cooking the breads one at a time.

We only have greek yogurt in our house. When I used it in another recipe, the finished bread was very dry, probably because of the thicker yogurt. Can anyone recommend a ratio to thin it down? Should I use milk or water? Thanks!

This is the first flatbread recipe that I have successfully followed. I was concerned because I realized I am woefully inept at rolling a circle, but they still turned out delicious. I brushed them with zatar and garlic butter and used them to wrap around the equally delicious chicken shawarma from Tuesday Nights Mediterranean.

These are very flavorful and very quick to make but I have found I always eat 1/2 so I make twice as many but just a bit smaller and a bit thinner. Otherwise this is perfect

These were very quick and easy to make. Nice texture too. I live in France and so kosher salt isn't available, so I used sea salt. That made the recipe too salty. If the salt quantity was given in grams as well as volume, that would easily avoid this problem. I don't understand why all ingredient weights weren't given--just the flours. That is odd and not particularly helpful.