This Herbed Flatbread was so much fun to make! This was my second attempt after altering the first. I believe I worked out my issues, but tasting them after the completed process was amazing! This flatbread, which is quite versatile, can be used for a family make-your-own pizza night as well as a dipper for some Creamy Hummus or Herb Dipping Oil or for your favorite sandwich wrap or gyros! Use your imagination!
Let’s Get Started:
My herbs are plentiful this year. Finding creative ways to use them during the summer is fun and tasty! If you don’t have access to fresh herbs, you may use dried; in place of 1 T of fresh, use 1 t of dried. Chop and measure the fresh herbs and set aside.
In a 2 cup glass measuring cup or a small bowl, combine the lukewarm(115 degrees F) water with the yeast and sugar. Set it aside for about 10 minutes until foamy like this shown below.
Mix together the chopped herbs, yogurt, garlic, olive oil and salt in a medium bowl. Mix it together and stir in the yeast mixture once it’s ready.
Whisk together the flours, then stir them into the yogurt/yeast mixture with a wooden spoon until it comes together as a ball of dough. Flip it out to a floured surface.
Knead the dough for about 5 minutes. sprinkling in a little dusting of flour as needed to help eliminate stickiness. The ball of dough should be smooth. Divide the dough into 10 equal sections (weigh or eyeball it). Roll each of them into a ball of dough using floured hands. Sprinkle with a little more flour and cover with a clean kitchen towel for about 15-20 minutes.
They will appear a bit larger than they were originally because of the yeast. If they taste anything like they smell at this point, we are in for a treat!
Let’s Get Cooking!
My preference is to use a non-stick surface so here I used my favorite, very versatile, crepe pan; I use it for omlettes too! Preheat the pan over LOW-MED-LOW heat. I settled on a 3.5 burner setting. My best results were at that setting, but every stove is different. Monitor yours accordingly.
On a floured surface flatten one roll at a time to a 6-7″ diameter using either your fingertips or a rolling pin. They won’t necessarily be perfect circles, but that’s alright. I strive for individuallity! Brush the top surface lightly with the olive oil reserved for this purpose. Place the oiled top facedown in your preheatd pan.
Set timer for 1-1/2 minutes. While the seconds tick off, you will see the surface begin to show some bubbling up.
After 1 minute, brush the remaining side with olive oil. Check the bottom at 1:30. If golden brown, flip to the other side.
Cook for an additional minute and while you are waiting, prep the next flatbread.
Remove the flatbread to a plate and cover with a clean towel. Wipe the pan clean of residue with a wad of paper towels thick enough to protect your hands from being burnt. Any leftover residue in the pan could cause the next flatbread to scorch earlier than desired.
Time to Taste Test!
PIzza anyone? Have a bar full of topping options available for those create personal pizzas! Any extra toppings could be saved and used to go on a salad or in an omlette!
Tear off chunks of the Herbed Flatbread and scoop out some Creamy Hummus for a healthy snack. You could even cut a flatbread in triangles and toast for a firmer, crunchier dipper.
If you like Herb Dipping Oil, this combination is so flavorfull! You will be a converted fan of this flatbread, I’m sure! You could even slice them in half and use as a sandwich bread. Or just leave it as is and use it as a wrap for gyros!
Storage:
Once cooled to room temperature, you may bag them up in Ziploc bags, store in the fridge or even freeze for later use!
Herbed Flatbread
Ingredients
- 1-1/4 c lukewarm water(115°F)
- 2-1/2 t active dry yeast
- 1 T granulated sugar
- 3/4 c plain Greek yogurt
- 1-1/2 t minced garlic
- 2 T extra virgin olive oil
- 1 T sea salt
- 1 T fresh thyme leaves
- 1 T fresh basil, chiffonade then finely chop
- 1 T fresh oregano, finely chopped
- 1 T fresh rosemary, finely chopped
- 3-1/2 c all-purpose flour, spooned and leveled
- 1/2 c whole wheat flour
- 1/2 c extra virgin olive oil for brushing
Instructions
- Combine water, yeast and sugar in a glass measuring cup or small bowl. Allow it to sit for about 10 minutes; it should be foamy.
- In a medium bowl, mix the yogurt, oil, garlic, spices and salt. Stir in the yeast mixture.
- Whisk together the two flours, then stir into mixture with a wooden spoon until it comes together. Drop dough onto a floured surface and knead for about 5 minutes.
- Divide dough into 10 sections and roll into balls. A kitchen scale would be helpful, but you could eyball it. Dust the tops with flour and cover with a clean kitchen towel for about 15-20 minutes.
- Preheat a non-stick skillet to LOW to MEDIUM-LOW heat(3.5 on my burner).
- Roll or press out a dough ball, flipping at least once, to a 6-7" diameter. Brush olive oil lightly on the top then place oiled side down in preheated pan for about 1-1/2 - 2 minutes. Brush the top(unoiled side) with oil before flipping. The top should show evidence of some bubbling. (* While this is cooking, prep the next flatbread for a smooth transition. ) The second side should be done in a minute or a little more than a minute. Check the bottom as you do not want it burnt. Adjust burner temp if necessary.
- BEFORE placing on the next flatbread, wipe the pan clean with a wad of paper towels thick enough to protect your hands from the heat.
- Stack flatbreads on a plate as they come off the pan and keep covered with a clean kitchen towel.
- To store: They can be stored in ziploc bags once cooled to room temperature or stored in fridge. If you need to freeze them, place wax paper or parchment paper between each flatbread.
- These are great for make-your-own pizzas, as a dipping bread for herb dipping oil or hummus or even for your favorite sandwich or gyro!
