Versions of this have been showing up all over the internet for a while as Two-Ingredient Flatbread, which it could be if you used self-raising flour and omitted the oil. However, even as 5 ingredient flatbread, it’s quick, easy, and excellent.
As ever, I changed the flour to be whole spelt. The proportions of flour to yogurt have varied wildly in the recipes I’ve seen, but this is the version that works for me. If you want to scale it up or down, note that basically you are using 2 parts flour to 1 part yogurt. I found the dough a little soft and sticky, but I didn’t want to put in more flour because flour is the stuff I’m trying to keep down to a dull roar. I did need to use a certain amount to coat the dough as I patted it out; maybe close to another quarter cup in total. In theory, it could be rolled out, but it’s soft and easy to pat thin so I just did that. Parchment helped keep it moveable. Once it hits the pan it cooks up very quickly.
I made it into 4 breads this time, as seen in the picture, and they were the right size to add some sliced turkey with mayonnaise and greens, and eat it as a – I want to say wrap, but it was too small to wrap – giant taco is perhaps the right description. Smaller breads will probably not work quite so well for that.
4 to 6 flatbreads
45 minutes – 25 minutes prep time
1 1/2 cups whole spelt flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup thick yogurt
1 tablespoon olive oil
mild vegetable oil to cook
a little more whole spelt flour to roll out
Measure the flour and mix in the baking soda and salt.
Put the yogurt and olive oil in a smallish mixing bowl, and mix. Stir in the flour to make a soft dough. It should form a ball. Set it aside and let it rest for 20 minutes to half an hour.
Oil a cast iron griddle or skillet and heat it over medium heat – a bit lower than you would use to cook pancakes or eggs, but not too much lower.
Sprinkle a little flour on a clean counter or sheet of parchment paper. Divide the dough into 4 or 6 evenly sized pieces. Pat or roll each one out as thin as you can reasonably get it; about 1/4″ thick. Transfer them to the griddle as there is room for them, and cook for about 2 minutes on each side, until set and lightly browned. Stack them on a plate as they are cooked.
You should be able to keep up a fairly smooth operation of rolling or patting each flatbread out while the previous one cooks. You may need to add a little oil in between flatbreads. It’s best just to wipe it on with a paper towel to avoid using too much.
They are lovely when warm and fresh, and if they have gotten cold they can be quickly reheated by another quick pass over the griddle.
Last year at this time I made Rhubarb Ile Flottante.