Flatbreads. Every culture has one – naan, pita, lavash, roti, tortillas, etc.
You can do so much with them! If you learn the technique for making them, you can make them all. There are many different recipes for making them, but this one is easy and uses no yeast. Plus the yogurt makes it soft and pliable.
This same recipe can be used as a wrap or as a base for pizza.
I prefer to use my griddle which fits over 3 burners, but a cast iron skillet will do fine. You can even cook these on the grill.
Adapted from Julia Frey
300 grams or 2 1/3 cup all-purpose flour (you can also use whole wheat)
200 grams or scant 1 cup plain, full-fat yogurt
2 1/4 teaspoons baking powder
1/2 teaspoon sea salt
1 tablespoon avocado oil for frying (optional)
Mix the flour, yogurt, baking powder and sea salt and knead lightly until a dough forms. The dough will be sticky, but do not add additional flour at this point.
Cover with a tea towel and let it rest for 30 minutes.
Scrape the dough onto a floured surface (yes it's ok to use flour here). Divide into 6-8 portions.
Roll out into whatever shape you want very thinly.
Preheat a pan until smoking hot.
Brush the pan with oil – just a light coating. (You will need to do this before you cook each flatbread.)
Cook each flatbread on high until it bubbles up, it can take up to 1 minute or even longer depending on the heat of your pan. Then flip and cook on the other side for 20-30 seconds longer.
As you take the breads off the skillet, you can brush them with melted butter or sprinkle them with garlic and herbs if you want.
I like to put them in a tortilla warmer to keep them warm.
These will keep for a couple of days and can be reheated in a toaster oven.
You can also freeze them in a zip bag.