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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.
Makes eight 7-inch
flatbreads
Tip
Don’t be afraid to add more all-purpose flour when rolling out the dough. The dough is quite sticky, so additional flour is needed to prevent it from sticking to the counter.
1 hour
Ingredients
-
1
cup warm water (110°F)
-
60
grams (¼ cup) whole-milk Greek yogurt, room temperature
Directions
-
01In a small bowl, whisk together the water, yogurt and ¼ cup oil. In a large bowl, whisk together both flours, the yeast and ¾ teaspoon salt. Make a well in the center and pour the liquids into the well. Using a silicone spatula, gradually incorporate the dry ingredients into the wet; once combined, the mixture should form a shaggy dough.
Reviews
October 2, 2024
Soft, easy to make
These turned out great! I used bread flour rather than AP and nonfat yogurt. I thought they were great, although I haven’t yet made them with AP and whole milk yogurt, so I don’t know the difference
January 10, 2024
Fun & Tasty!
So easy to put together and paired well with the pork souvlaki recipe. I highly recommend making this flat bread -the dough is so soft and fun to work with before laying it on the hot griddle!
April 23, 2023
A regular now!
These are so quick to put together even being a yeasted dough. Get it going first and then prep other meal parts and they are ready to roll while some soup perhaps simmers or something. As stated above, you can just roll as you cook these and probably skip the parchment step especially if you are used to working with breads/doughs. It really is a pillowy dream dough to work with and rolls out easily. I just do garlic in butter and evoo if the flavors will compete with a strongly seasoned meal. Have made numerous times now. Thank you! Delightful recipe to be able to turn to in a pinch or planned.
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This bread was delicious and relatively easy to make. It was a great accompaniment both to a cabbage and potato soup and also to a Mediterranean meal. I couldn't find ground sumac (but will be ordering some for next time) and substituted lemon zest for tartness.