Chive & Paprika Yogurt Flatbread

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Chive & Paprika Yogurt Flatbread
Makes 6 - 4" flatbreads; adapted from Plenty by Yotam Ottolenghi
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Side Dish
Cuisine Middle Eastern
Prep Time 10 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients except cooking fat in a large mixing bowl. Stir together using a large spoon until the mixture is uniform, about 1 minute. Shape into a rough 3-inch disk, cover in plastic wrap and chill in the refrigerator for at least an hour.
  2. Remove dough from the refrigerator and divide into 6 equal pieces. Roll into balls and flatten into thin 4-inch discs with a rolling pin.
  3. Heat a couple of teaspoons of butter or olive oil in a 12" non-stick skillet over medium-high heat until melted and bubbling has subsided (if using butter) or until shimmering (if using oil). Place 2 or 3 pieces of flatbread in the skillet and cook until spotty brown, about 2 minutes. Flip and cook another 2 minutes on the second side. Transfer to a wire cooling rack and cook remaining pieces.
Recipe Notes

1) you can substitute whole wheat flour for the spelt - I just happened to have spelt flour on hand (spelt is an ancient form of wheat but has less gluten); 2) you can use plain whole yogurt in place of the Greek yogurt but the dough will be much stickier, so be sure to generously flour the board and rolling pin; 3) this is a great time to pull out your griddle if you have one and cook all of the flatbread at once. Simply preheat to 400°F, very lightly oil the surface and cook about 2 minutes each side.