Ingredients
- ¾ cup milk
- ½ cup margarine, at room temperature
- ½ cup Greek yogurt
- 3 ½ cups all-purpose flour
- 1 tablespoon salt
- 1 tablespoon baking powder
- 1 egg white
Why This Recipe Stands Out
Cooking Techniques
- Let the dough rest before rolling to make it easier to handle and prevent shrinking.
- Cook on medium heat to avoid burning the flatbread while ensuring it cooks through.
Step 1
In a bowl, mix together the milk, margarine, and yogurt until combined. In a larger bowl, whisk the flour, salt, baking powder, and egg white. Pour the milk mixture into the flour and use your hands to bring everything together into a dough. If it feels too sticky, sprinkle in a little more flour; if it’s too dry, add a splash of water. You’re aiming for a soft dough that’s not sticky or crumbly. Cover it with a damp cloth and let it rest on the counter for about 30 minutes.
Step 2
When the dough has rested, turn it out onto a lightly floured surface. Divide it into 12 equal pieces and roll each one into a ball. Take each ball and roll or stretch it out until it’s about 1/8 inch thick and roughly 8 inches across.
Step 3
Heat a cast iron skillet over medium-low and brush it lightly with oil. Cook each flatbread for 1 to 2 minutes on each side, or until it starts to set and develop some golden spots. While it’s cooking, poke the dough a few times with a fork to keep it from puffing up too much.
Step 4
Once cooked, wrap the flatbreads in a clean towel to keep them warm and soft until you’re ready to eat.
