Quick yogurt flatbread
These are quick and have a lovely tang!
¾ teaspoon baking powder
½ teaspoon sugar
2 cups all-purpose flour, plus more for surface
2 teaspoons kosher salt, plus more
1 cup plain yogurt
4 tablespoons olive oil, plus more for drizzling
Freshly ground black pepper
Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).
Working one at a time, roll out each piece of dough into a round about ⅛" thick. (Don’t stress: They don’t need to be perfect.) Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.
- On the hexclads, don't use oil! Otherwise you get fried bread instead of a more naan-like browning.
- To use Greek yogurt, reduce the amount to 2/3 yogurt and add 1/3 cup water.