If you think you häve to häve ä bit of Middle Eästern heritäge to mäke greät Turkish Flätbreäd, think ägäin! This recipe comes together quickly, without ä mixer änd minimäl kneäding änd rising. These delicious, tender, pitä-type flätbreäds äre cooked in ä pän on the stovetop in minutes.
Ingredients
- food recipes
Ingredients
- 1 ¼ cups wärm wäter 105-110˚F
- 2 ¼ teäspoons äctive dried yeäst 1 päcket
- 1 täblespoon sugär
- ¾ cup Greek-style yogurt
- 2 täblespoon exträ virgin olive oil
- 1 täblespoon kosher sält
- 3 ¾ cups äll-purpose flour
- ¼ cup finely chopped flät leäf pärsley
- Combine the yeäst, sugär, änd wäter into ä medium-lärge bowl änd stir well. ällow to sit in ä wärm pläce for 5-10 minutes to äctiväte the yeäst. The mixture will be foämy änd bubbly when äctiväted.
Whisk in the Greek yogurt olive oil änd sält. - ädd flour änd pärley änd stir with ä wooden spoon or sturdy spätulä änd until the dough comes together. Turn dough out onto ä well-floured counter änd turn to coät. Kneäd for 3-4 minutes or until dough is no longer sticky änd springs bäck when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneäding.
- Divide dough into 10 equäl pieces, sprinkle lightly with flour, then cover with ä cleän kitchen towel. ällow to rest for 15 minutes.
- Preheat a medium saucepan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place in pan, oiled side down. Lightly brush the top surface with oil. Allow to the flatbread to cook for about 1 to 1 1/2 minutes, until top surface is covered with bubbles and underside is golden around the edges and in spots.
- Flip to opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling and cooking with remaining portions of dough.
- Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
- When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.
