Ingredients
Equipment
Method
Step-by-Step Instructions
- In a medium mixing bowl, combine warm water, sugar, and active dried yeast. Let it sit for 5-10 minutes until bubbly and foamy.
- Whisk in Greek yogurt, olive oil, and kosher salt into the yeast mixture until well combined.
- Gradually add all-purpose flour and chopped parsley, stirring until a shaggy dough forms.
- Turn the dough onto a floured surface, knead gently for about 5 minutes until smooth and elastic.
- Divide dough into 10 equal pieces, roll each into a ball, cover with a towel, and let rest for 15 minutes.
- Heat a medium skillet over medium-low heat.
- Roll each dough ball into a 7-inch circle, keeping covered.
- Brush each side of the flatbread with olive oil and cook in the skillet for 1-1.5 minutes per side until golden.
- Stack cooked flatbreads on a plate, cover with a kitchen towel to keep warm.
Nutrition
Notes
Serve immediately with dips or fillings. Store in a ziplock bag or wrap in a towel for 2-3 days at room temperature, or refrigerate for up to a week.