Serve plain or brushed with melted butter and sprinkled with herbs!
2 tsp dry active yeast
1 tsp sugar or honey
1/2 cup water
2 1/2-3 cups flour, divided
1/2 tsp salt
1/4 cup olive oil
1/3 cup plain yogurt
1 large egg
In a small bowl, combine the yeast, sugar, and water. Stir to dissolve and allow to rest for a few minutes or until it is foamy. Once foamy, whisk in the oil, yogurt, and egg until evenly combined.
In a separate medium bowl, combine 1 cup of the flour with the salt. Make a well in the center of the flour mixture and pour in the wet ingredients. With your fingers shaped into a claw, stir until well combined. With your clean hand, continue adding flour, a half-cup at a time, until you can form a dough ball.
Turn the dough out onto a clean surface, dusted with flour. Continue to knead for about 3 minutes, adding small amounts of flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky. Avoid adding excessive amounts of flour as you knead, as this can make the mixture too dry and stiff.
Loosely cover the dough and allow to rise until double in size, about 1 hour.
After it has doubled in size rises, gently flatten the dough into a disc and cut it into eight equal pieces. Shape each piece into a small ball.
Heat a large, heavy-bottomed skillet over medium heat. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6-8 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the bottom is golden brown, and large bubbles have formed on the surface.
Flip and cook the other side until golden brown. Stack the flatbread on a plate and cover with a towel to keep warm as you cook the remaining pieces.
Makes about 8 portions