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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.
What does yogurt do for bread? The slight acidity of yogurt helps to break down and relax the gluten in bread flour. In turn, this results in a softer & fluffier white bread. You can see similar results in soft white breads made with other slightly acidic ingredients such as buttermilk.
Once the dough is soft, supple, and tacky but not stubbornly sticky, place it back in the bowl to rest for 10-15 minutes. I recommend covering it, too, so that it doesn't dry out at this point. If you're making naan pizzas with flatbread, now would be the perfect time to prep your topping ingredients.
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.
Because of its high acid content, you can substitute Greek yogurt for yeast. You need to first mix it with baking soda. Use a ½ cup of yogurt and a ¼ teaspoon of baking soda for every teaspoon of yeast your recipe needs. Remember to reduce the other liquid ingredients in your recipe accordingly.
The result is a delicious bread you will have trouble controlling yourself around. The texture is soft and fluffy and the taste is slightly sweet but kind of salty.
That's because the puff is steam-powered. For it to work, the dough must be neither too thick nor too thin, and be sufficiently hydrated so that the blast of heat from the oven quickly turns the moisture to steam that inflates the bread. One of the best ways to get this right is a kitchen scale.
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.
During the rest the flour in the dough hydrates and the gluten network (which is the protein network that makes wheat breads bready) relaxes. The gluten relaxing is what lets you roll out the dough without having it fight you and snap back into a smaller size.
Take the loaf out of the oven and turn it upside down, taking it out of the pan if you're making a sandwich loaf. Give the bottom of the loaf a couple firm taps with your thumb. The bread will sound hollow when it's done.
The point of kneading dough is to help strengthen the gluten in it. Gluten is what gives your bread; it's structure and texture. Gluten that is not strong enough results from under kneaded dough, whereas gluten that is too tight results from over kneaded dough.
First, your oven temperature may be too high. Even if you set it at the temp suggested in the recipe, every oven is a little bit different. Try turning it down 25 degrees (F), bake your bread several minutes longer and see if that helps.
Substitute Greek Yogurt for Higher-Fat Ingredients
From traditional comfort foods to fresh baked goods, Greek yogurt can substitute oil and mayonnaise. Oil: Replace oil with Greek yogurt when baking muffins, cakes and even waffles.
Yogurt. Yogurt can be a really good replacement for milk in recipes. As with sour cream, it'll add moisture and flavor, but also a bit of tang. You can stick to a one-to-one replacement, but try to steer clear of flavored yogurt.
In most recipes, yogurt is added for the same reason any dairy product is added, to tenderize the dough and to add flavor. The most common bacteria in probiotic yogurt brands is Lactobacillus acidophilus, which produces the same tangy flavors as the lactobacillus varieties in sourdough cultures.
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.
Under normal storage conditions at low temperatures, yoghurt has an expected shelf life of 30 days (Davis, 1970). However, when storage temperatures are abused, the rapid growth of yeasts results in excessive gas formation, off flavours and discolouration.
Some of the most common bread mix-ins are dried fruits like cranberries, apricots, raisins, and currants. Since these mix-ins are dried, they naturally absorb water. If we added them straight into the dough, they would absorb a significant amount of our dough's water, and would affect the final results.
Introduction: My name is Wyatt Volkman LLD, I am a handsome, rich, comfortable, lively, zealous, graceful, gifted person who loves writing and wants to share my knowledge and understanding with you.
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