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by Heather Harris-Brady

This is a great bread to throw together for a Moroccan or Indian meal, similar to naan or other members of the extended flatbread family. It is delicate, somewhat chewy and it has a nice little tang from the yogurt.  I got the idea from Laurie Colwin’s Home Cooking cookbook. While she wrote some novels, her two little cookbooks are true gems and worth seeking out.

Yogurt Flatbread, Makes about 18

1 c. plain nonfat/lowfat yogurt, room temperature

1 c. warm water

1/4 c. sugar

1 package fast-rising yeast

2-1/2 c. unbleached all-purpose flour (you could use a mixture of flours here too)

1/2 t. kosher salt

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Mix the yogurt, water, yeast and sugar together. Let stand for about 15 minutes, until a sponge starts to form.

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Pour the yeast mixture into a bowl. Stir in the flour and salt. You should have a soft, slightly sticky dough (depending on the humidity).

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Let rise until doubled in bulk (about 45 minutes). Punch it down and knead it to a soft dough, adding only as much flour as you need to keep it from sticking.

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Pull out about a golf-ball sized lump of dough and roll it out into a thin circle.

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Heat two tablespoons of olive oil on a large griddle, just barely to the smoking point. You can also use a cast-iron frying pan. Lay as many flatbreads as you can fit in your pan in one layer. When the top starts to bubble, flip them over. After another 20 seconds or so, flip them one last time.  Sometimes they will puff up like pitas, sometimes not. It’s mysterious and magical.

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Stack them up as you go so they can steam. You can lay a clean dish towel over them when you’re finished to keep them warm.

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Wrap any leftovers in plastic wrap. They will stay nice and soft for three-four days but they never last more than a day at our house!

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