Herbed Flatbread
These flatbreads are great for make-your-own pizzas, to dip in hummus or some herb dipping oil or even a wrap for some gyros!
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Servings: 10
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!