Grilled Yoghurt Flatbread
I’ve been having some fun experimenting with different flatbread recipes this month. I particularly like this recipe for flatbread made with yoghurt. It has a really nice texture, and interesting flavour from the yoghurt.
This flatbread starts with a simple four-ingredient dough: all-purpose flour, baking powder, kosher salt, and Greek yogurt. The dough comes together with a fork and as there is no yeast in the dough it doesn’t need any time to rise.
Simply stir the ingredients together, knead it a few times to form a soft, smooth dough. I like to let it rest for a short while, 10 -30 minutes will do, just so the flavour of the yoghurt has time to absorb into the flour.
When you are ready to grill, divide the dough into 6 equal pieces and roll each piece into a thin roughly round shape, brush with oil, and place onto the hot grill grates.
You can also cook them on the stovetop on a cast iron grill pan.
The finished flatbreads have beautiful grill marks, and are a little crispy, a little chewy, and have a nice tanginess from the yoghurt.
You can add change up your flatbreads by adding fresh herbs into the dough or sprinkling on dried herbs or spices onto the warm flatbread as you remove them from the grill.
Serve your flatbreads with your favorite dips and spreads, or simply with some flavoured olive oil.
Try the flatbreads with my Grilled Zucchini Dip. Flavoured with cumin and tahini It’s a little bit like a baba ghanoush. Not only is it delicious, but it’s a great way to use up zucchini from your garden.
Ingredients
- 1½ cups all-purpose flour plus more for work surface
- 1 tbsp baking powder
- ½ tsp kosher salt
- 1½ cups full-fat plain Greek yogurt
Instructions
- In a medium sized bowl, combine the flour, baking powder, and salt Add the yogurt ½ cup at a time stirring with a fork until it forms into a moist dough.
- Transfer the dough to a lightly floured work surface and knead until smooth, about 10 to 15 turns. Cover the dough loosely with a lightly dampened tea towel or plastic wrap and let rest for 15 – 30 minutes.
- Preheat gas grill to 400° F Divide the dough into 6. Lightly oil your hands and roll each piece into a ball, then flatten them slightly with the palm of your hand.Lightly dust your work surface with a little flour. Roll out each ball into a 6-inch round. Transfer to a rimmed baking sheet and brush the tops with olive oil.
- Place oil-side down on the grill. Brush the tops with more oil. Grill until the bread begins to puff up and the undersides are crisp, 2 to 4 minutes. Flip and grill until the second side is browned, 2 to 4 minutes more. Remove from the grill.
- Serve warm with your favorite dips and spreads
Notes
- Thick Greek yoghurt works best in this recipe. As yoghurt consistency may vary, you may not need the full amount to moisten the dough. If the dough is too sticky, add additional flour a tablespoon at a time, until you have a soft dough, that is not too sticky to manage.
- Add additional flavour to your flatbread with fresh or dried herbs. Finely chop 2 tablespoons of your favorite fresh herbs and stir into the flour mixture before adding the yoghurt. Or, sprinkle a pinch of your favorite dried herb on each warm flatbread straight off the grill.
- Store leftover flatbreads tightly wrapped in plastic wrap or aluminum foil in the refrigerator for up to 3 days. Rewarm in a 300°F oven or on a warm frying pan.