You can’t find any yeast. You’re not alone but you are in luck! These light, airy, and outstanding flatbreads are yeast-free!
I am a big fan of Deb Perelman’s cookbook and food blog Smitten Kitchen. So when Deb recommended making these a few days ago I had to give it a try. The family gave this one rave reviews. The flatbreads are crispy on the outside with a light and airy inside. We enjoyed them with homemade tzatziki and a greek salad. It was a perfect dinner after a nice sunny day of hiking and bike riding, while being socially distant, of course.
ingredients
- 2 cups all-purpose flour, plus more for rolling
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 cup plain, full- or low-fat yogurt (Greek or regular) (I used non-fat greek yogurt and it worked well)
- 2 to 4 tablespoons water
- 4 tablespoons extra-virgin olive oil (you can also use melted unsalted butter–used in Perelman’s version–coconut oil, or ghee)
steps
- Combine flour, salt, and baking powder in a large bowl. Add yogurt and the first two tablespoons of water and stir to combine — some mashing will be needed. For plain, non-Greek yogurt, you might need 1 more tablespoon of water to bring it together. I used non-fat greek yogurt and I needed 2 more tablespoons of water (total 4 tablespoons).
2. Mix as well as you can with a spoon. Use your hands to knead it into a ball in the bowl. Then transfer the dough to a floured surface and knead for 1-2 more minutes smoothing out the dough ball. Place the ball on a floured surface and cover for 30 minutes.
3. Divide dough into 8 wedges.
4. Working with one at a time, very lightly flour your counter and roll out each wedge into a round shape as thin as it will go — usually about 6 inches in diameter.
5. Brush with extra-virgin olive oil (or your choice of fat)
6. First you roll the dough into a rope shape, then roll up that rope into a coil.
7. Place each coil back on a floured spot and cover, and rest them for another 15 to 20 minutes.
8. Set oven to 300℉ and prepare a large baking sheet (you will want to keep the flatbreads warm when you’re done frying them in a pan).
9. Working with one coil at a time, roll into a 5-inch circle.
10. Brush the top with more extra-virgin olive oil (or butter, ghee or coconut oil). Warm a frying pan on the stove (medium-low). Leave the remaining coils covered until you are ready to roll them out and brush with olive oil.
11. Place as many flatbreads as can fit on your pan butter-side-down and cook until a deep golden brown underneath, about 5 minutes. Brush the top with more olive oil as it cooks on the first side, then flip and continue cooking until the same deep golden brown on the second. Transfer to baking sheet and place in oven to keep warm. Continue this process with the remaining coils and flatbreads.
12. Enjoy immediately or wrap in foil and store in fridge and when ready to eat re-heat at 300℉ for 10 minutes.
Redgate Kitchen 