Yogurt Flatbread
Ingredients:
3/4 cup warm water
2 1/2 tsp. active dry yeast
1 1 1/2 tsp. sugar
2 Tbsp. extra virgin olive oil
2 tsp. salt
1/2 cup plain whole milk Greek yogurt
2 1/2 cup flour
Directions:
Combine water, yeast, sugar, and olive oil in a large bowl. Let sit until yeast has dissolved and small bubbles have formed on the surface, about 5 minutes. Add yogurt, salt, and flour, and stir until combined. Cover bowl tightly with plastic wrap and let rise until doubled in size, about 2 hours.
Transfer dough to a lightly floured surface and divide into 8 equal pieces. Form each piece into a ball and then use a rolling pin to flatten each into a disc approximately 6” in diameter.
Pour a thin layer of vegetable oil into a cast-iron skillet and heat to medium-high heat. Once oil is hot, transfer one disc of dough to the skillet and cook until bubbles appear on the surface, about 1-2 minutes. Using a spatula, flip and cook on the other side. Continue to cook, until both sides are browned in spots, about 2 more minutes. Transfer flatbread to a large plate, then continue cooking remaining dough in batches, adding additional vegetable oil as needed.
