*ingredients
°2 cups or 240g flour or all-purpose flour
°1/2 cup or 120 ml lukewarm water
°1/2 cup or 120g plain unsweetened yogurt (at room temperature)
°2 tsp. or 7 grams of active dry yeast
°2 tsp. or 8 grams of sugar
°1/2 tsp. or 2.5 grams of salt
°3 tbsp. or 45 ml of olive oil
*Methods
In bowl take lukewarm water. Adding sugar and yeast.
Stir quickly to dissolve the sugar and allow the yeast to bloom for 10 to 15 minutes
The mixture should turn into a foam. If you don't see any bubbles or any foam, you probably need to use new yeast!
Add the flour, salt, plain unsweetened yogurt, and olive oil (2 tablespoons).
Mix to form a paste. Make sure the dough is slightly sticky and moist (you may need to add a spoonful or two of water)
Add another tablespoon of olive oil and the dough should come together
Knead the dough well and shape it into a ball
Rub some olive oil on the walls of the bowl so that the dough doesn't stick too much to the bowl
Cover the door with a lid or wrap and put in a warm place for an hour
The dough be double in volume
Sprinkle a little dry flour on your work surface and place the expanded dough on it. Carefully fold the dough to form a loaf and divide it into four parts
Make sure the dough is no longer needed. We want to preserve the air pockets that have formed so that the flatbread is soft
Make smooth balls from the four parts, cover and let them rest for 10 minutes
Sprinkle some dry flour on the work surface, press and flatten the dough balls
Briefly use the rolling pin to flatten the dough into 8-10 inch circles
Heat the pan for 5 minutes over medium-high heat and place the rolled out dough
After 20 to 30 seconds you will notice small bubbles appear, at this point you can flip the bread and cook for another 30 seconds
Flip the bread over again and this time it should start to puff
After it's fully puffed up, flip it over and cook for another 20 to 30 seconds
Cover the flatbread with a cloth to keep it soft and warm
Possible bread additions: butter, olive oil, chili flakes, chopped cilantro or parsley
Enjoy !
