Tangy Flatbread

Updated at: Thu, 17 Aug 2023 00:17:38 GMT

Step 1

Put the all-purpose flour, whole wheat flour, salt, sugar and baking powder in a

Step 2

large bowl and whisk to blend everything well. Make a well in the center of the

Step 3

bowl and add the yogurt. Mix the flour into the yogurt a little bit at a time using

Step 4

your hands or a rubber spatula to blend. If the dough seems dry, add another

Step 5

small spoonful of yogurt.

Step 6

When the flour is mostly all mixed with the yogurt, dump the dough onto a flour-

Step 7

dusted work surface and knead it gently until smooth, about 30 seconds. Cut it

Step 8

into 8 equal portions. Using a rolling pin and your hands, shape each portion to

Step 9

a nice round about 1/8 inch thick; don’t worry if the shapes are not perfect.

Step 10

Heat a dry cast-iron skillet or griddle until it is super hot. Add the flatbreads one

Step 11

or two at a time, depending on the size of your pan, and cook until slightly puffy

Step 12

and lightly brown and freckled with some charred spots, about 1 minute on each

Step 13

side. It is better to overcook these than to undercook them, which would leave

Step 14

them dry and heavy. Reduce the heat a touch if you find the breads are charring

Step 15

before the interiors are cooked; wipe out the inside of the pan between batches

Step 16

to remove any burned flour.

Step 17

Let cool on a rack. These are best eaten within an hour or two of cooking.

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