Ingredients
Equipment
Method
- Pour the warm water into the bowl of a stand mixer. Add the sugar and active dry yeast, stir, cover and leave for 5 to 10 minutes until foamy.
- Add the Greek yogurt, olive oil, all-purpose flour, salt and dried parsley.
- Fit the dough hook and knead on the lowest speed for 6 to 7 minutes until the dough is smooth, soft and elastic. It should pull away from the sides of the bowl but still feel slightly tacky.
- Turn the dough onto a very lightly floured work surface and knead by hand for another 1 to 2 minutes. Avoid adding unnecessary extra flour.
- Divide the dough into 10 to 12 roughly equal portions.
- Lightly oil your hands and shape each portion into a smooth dough ball.
- Lightly oil a large bowl or baking dish, arrange the dough balls inside, cover and leave to rise for about 1 hour until noticeably puffy and almost doubled in size.
- Towards the end of the rising time, preheat an electric griddle to 325°F.
- Roll each dough ball into a circle approximately 9 to 11 inches across.
- Lightly brush one side of a flatbread with olive oil and place it oil-side down onto the preheated griddle.
- Cook for approximately 90 seconds until bubbles begin forming across the surface.
- Lightly brush the uncooked side with olive oil, flip and cook for another 90 seconds until cooked through with scattered golden-brown spots.
- Transfer the cooked flatbread to a large plate or tray and immediately cover it with a clean kitchen towel to trap the steam and keep it soft.
- Repeat with the remaining dough.
- Serve warm or allow the flatbreads to cool completely before storing or freezing.
Notes
- Keep the dough soft and slightly tacky. Avoid adding lots of extra flour or the flatbreads can become dry.
- Cook at 325°F for soft, flexible flatbreads.
- Cover each cooked flatbread with a clean kitchen towel straight away to trap the steam.
- Makes 10 larger or 12 slightly smaller flatbreads, depending on how you divide the dough.
Storage
- Store in an airtight container at room temperature for up to 2 days.
- Freeze in a labelled freezer-safe bag for up to 3 months.
- Reheat from frozen in the microwave, skillet, griddle, or grill until warmed through.
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Nutrition information is automatically calculated, so should only be used as an approximation.