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This yogurt flatbread recipe has two ingredients and can be used for everything from flatbread pizzas to your favorite tacos.
It’s no secret around here that I love quick breads. I’ve used yeast in recipes, but I’m not well-practiced, so it can be a bit of a gamble as to whether it’ll turn out. So my go-to when baking breads is to use self-rising flour. I’ve done it before with my 3 Ingredient Beer Bread and my Pepperoni Rolls. This yogurt flatbread is no exception – it has just two ingredients and can be used for anything from flatbread pizzas to your favorite tacos.
Ingredients for Yogurt Flatbread
Self-rising flour: You can buy self-rising flour in the grocery store, but rather than keep another bag of flour around, I like to make my own. To make your own, simply mix 1 ½ c flour (all-purpose or whole wheat), 2 tsp. baking powder, ¼ tsp. salt and you’ve just saved yourself an extra trip to the grocery store.
Plain yogurt: You definitely don’t want to get flavored yogurt; make sure it is plain. This recipe uses regular yogurt, which is more fluid than Greek yogurt.
How to Make Flatbread with Yogurt and Flour
Simply mix the yogurt and self-rising flour using a paddle attachment on a stand mixer. If you don’t have a stand mixer, you can do this with a large spoon, and once it comes together, you can knead it by hand. Obviously, making it by hand will take longer. Once you’ve formed a dough ball, it may be a bit sticky. Lightly dust the dough with more flour and knead it a few times until it’s no longer sticky.
Divide the dough into 4-6 equal balls, depending on how you’re using the flatbread. I usually will divide it into four equal balls if I’m going to make personal flatbread pizzas. If I’m going more towards tacos, I’ll divide it into six equal balls. You’ll roll these balls out to their desired thickness or size.
Then you’ll heat a large skillet over medium-high heat and cook each tortilla one at a time in the dry skillet for about 1-2 minutes on each side. You’ll know when to flip the yogurt flatbreads when bubbles form all over the dough. If you’re using them for tacos, I like to serve immediately or keep them warm by wrapping them in aluminum foil until ready to serve.
If you’re making these for meal prep, then keep in mind it will only keep for about 2-3 days before they start to go stale. You can freeze the flatbreads, but freezing can alter the texture. If you want to try freezing, wrap the cooled flatbreads in aluminum foil and store them in a freezer bag for about one month in the freezer. Thaw overnight in the fridge and then use as usual when making flatbread pizza. If you’re using them for tacos, then I would heat them in a dry skillet for a few minutes on each side, just like you did when you initially made them.
How to Serve Yogurt Flatbreads
You can certainly make this to eat alongside food as a carb source like a dinner roll. Plus flatbread pizzas, tacos, wraps, etc. are all super tasty ways to enjoy them – the sky is the limit!
In a stand-mixer bowl, add the self-rising flour (or flour, baking soda, and salt). Add the yogurt and mix with a paddle attachment until dough comes together into a sticky ball.
Lightly dust flour on a work surface and turn the dough out on the surface; knead the dough until the dough is smooth and no longer sticky, using more flour as needed to make dough smooth.
Divide dough into 4-6 equal balls. Roll each ball out flat to desired thickness or size.
Heat skillet over medium-high heat. Once the skillet is preheated, cook tortillas one at a time for 1-2 minutes or until lightly browned on each side. Tip: when the flatbread begins to get air bubbles, it’s a good time to flip.
Adding milk to bread dough makes it looser and softer while using sour cream, yogurt, or buttermilk makes the dough tighter. The tightening effect is caused by acidity. Fermented dairy products have a lower pH than milk or water.
Add the salt followed by the yoghurt and combine into a nice soft dough. If the dough is too sticky add a touch more flour. Leave the dough to rest for a few minutes before using. Take the dough out of the bowl and place on a floured work surface.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Other flatbread dough variations include a fat like olive oil or butter. Is flatbread healthy? Yes!It's one of the healthiest breads you can make because it's low in calories and fat but high in fiber.
Adding yogurt to any bread will result in a softer, fluffier crumb because you are adding milk fats to the dough. Yogurt will also make the dough rise faster.
This easy yogurt bread is soft and chewy. It is just 2 ingredients and doesn't need any yeast, eggs, butter or oil. The bread has a texture like yeast bread but doesn't require any yeast, kneading or rising. It only takes about five minutes to prepare the dough and then it's ready to go in the oven.
You might've cooked the first side too long -- I think you want to just barely cook it, then flip. (if you cook the middle through, it won't turn into a 'pocket pita'). You might also try the oven, as you'll get better puff in there. Maybe "super-hot" is a bit too hot?
Why is my flatbread dry? Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs.
The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.
According to legend, the fleeing Israelites left their bondage in such a hurry that they didn't even wait for their bread dough to rise. Another theory holds that matzo-like flatbreads were simply easier to carry through the desert than regular bread.
Pita is a flatbread whereas bread comes in loaves. Despite their difference in shape, pita and bread have similar ingredients - largely water, yeast, flour, and salt. Because of the similarity in ingredients, the nutrient profiles of pita and normal bread are basically identical.
Flat breads can be classified in two different categories: single layered and double layered. Single-layered bread is again classified in two subgroups as leavened/fermented (risen by a process of yeast fermentation) and unleavened.
The Bottom Line. In short, yes. If you have diabetes, you can certainly eat bread, as long as you keep in mind the number of carb servings that particular bread provides. Choosing healthier breads like whole-grain ones with a high fiber count is best for keeping blood sugar levels low.
Flatbread pizza often has a thinner crust compared to traditional pizza. A thinner crust can result in a lower calorie and carbohydrate content, making it a potential choice for those looking to reduce their calorie intake.
While it originated in ancient Egypt, many cultures have versions of flatbread. From naan in Afghanistan and India to the tortilla in Central and South America to the piadina in Romagna, Italy, the flatbread has been produced just about everywhere.
Instructions. In a large bowl, whisk together 1 1/2 cups of the flour with the yeast, sugar, salt and baking soda; mix well. Heat the yogurt, water and butter to 120-130°, but do not simmer. Add yogurt mixture to the flour mixture and blend well, then beat with an electric mixer at medium speed for 4 minutes.
Here's just a brief list: Its creaminess helps keep baked goods moist. Its tanginess imparts a crave-worthy, old-fashioned flavor. Its acidity helps activate baking soda, which can make baked goods fluffy and light.
Yogurt lends itself beautifully to breads, biscuits, muffins, and cakes, providing a slight tanginess and a light, fluffy texture. You can substitute yogurt for several dairy products like sour cream and kefir in many recipes, or bake up a recipe that specifically uses yogurt.
Nuts make a lovely addition to breads, but because they are prone to rancidity, always taste them before adding them to dough. Be especially careful with nuts that are high in oil such as pecans and walnuts. For added flavor, toast nuts in a 325°F oven just until beginning to color, 5 to 7 minutes.
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Introduction: My name is Roderick King, I am a cute, splendid, excited, perfect, gentle, funny, vivacious person who loves writing and wants to share my knowledge and understanding with you.
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