Flatbread is a great option to have on hand for many meals. My favourite flatbread recipe is a leavened flatbread, meaning it has yeast.
We love this flatbread for making pizza, wraps, sandwiches and for dipping or with hummus. I like making a batch of smaller flat breads and putting them in the kid’s lunches with pizza sauce.
This recipe is my own variation for this flatbread based on a recipe for Naan, given to me by a friend. There are many recipes for flatbread, we prefer this one with yeast, yogurt and the egg added.
- 2 tsp dry active yeast
- 1 tsp sugar
- ½ cup warm water
- 2½ cups flour, plus extra for kneading (about 3/4 cup)
- ½ tsp salt
- ¼ cup olive oil
- ⅓ cup plain yogurt (I use Greek yogurt)
- 1 large egg
- In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for 5 to 8 minutes. Once frothy, whisk in the oil, yogurt, and egg until well combined.
- In a separate medium bowl, combine ONLY 1 cup of the flour with the salt. Create a well in the flour and pour the wet ingredients into the well and stir to combined. Continue adding flour, a half cup at a time, until you have a thick dough that is not overly sticky, about 1.5 cups more.
- Turn the ball of dough onto a lightly floured surface and knead the ball of dough for about 2-3 minutes. You can continue to add small amounts of flour as necessary to keep the dough from sticking. The dough should be smooth and very soft but not sticky. Adding flour while kneading should be done in small amounts, to avoid dough that becomes stiff.
- Once you are done kneading, place dough in a clean bowl rubbed with a little olive oil. Cover the dough with clean dish towel and let it rise about 1 hour, it should be doubled in size.
- After it rises, gently flatten the dough with your hands and cut it into 8 equal pieces. Shape each piece into a small ball and set aside. Do not handle the dough too much.
- Heat a large, heavy skillet over medium heat. Roll out one ball at a time, until it is about ¼ inch thick. Place the dough into the hot skillet and cook until the bottom is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well.
- Stack the cooked bread on a plate and cover with a towel to keep warm, until all bread is cooked.