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Yogurt Flatbreads with Flavored Butter
Made throughout the Middle East, non-yeasted flatbreads are the definition of quick bread, taking relatively little time to prepare. We added yogurt to a whole wheat- and honey-flavored dough for both its tangy bite and tenderizing qualities. Bread flour gives these flatbreads pleasant chew, but you can substitute an equal amount of all-purpose flour. If you do use all-purpose, you will likely have to add a couple extra tablespoons of flour during kneading because the dough will be slightly wetter. You'll need a 12-inch cast-iron skillet; a 10-inch cast-iron skillet will work, too, but there will be a little less room for maneuvering the rounds when flipping. We liked serving these with flavored butters—including garlic-herb, za'atar and harissa.
6
flatbreads
Don't leave any floury bits in the bowl during mixing. All the flour must be incorporated so that the dough isn't too sticky to work with. Don't overflour the counter when rolling out the rounds; excess flour will scorch in the skillet.
40 minutes
Ingredients
-
206
grams (1½ cups) bread flour, plus more for dusting
-
35
grams (¼ cup) whole-wheat flour
Directions
-
01In a large bowl, stir together both flours, the salt and baking powder. Add the yogurt and honey and stir until a shaggy dough forms. Using your hands, knead in the bowl until the dough forms a cohesive ball, incorporating any dry bits; the dough will be slightly sticky.
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This was quite a lot of salt, I realize that could be due to the brand of salt I used, could you provide the weight of the salt as well?