Quick Greek Yogurt Flat Bread – A Bread in a Panon June 8th, 2014 Posted in Home Made Cooking
Life has been so hectic lately.
Summer is finally here (most of the time), I started a new job with a new schedule that essentially shook my world a bit, and my inspiration ran dry. So this is why I was MIA lately.
I still cook, bake and enjoy food, but I just had zero time to document it.
It’s amazing how only when our lives go through changes, we realize how much we got used to the same old routine. And then we get used to a new one and forget all about it, but you know what I hate? that phase in between. When you know you’re going through a change but can’t wait for it to be finalized, for your entire self to get used to it. Well, I’m in that phase now, patiently waiting for it to pass and for me to settle in comfortably.
Meanwhile, like I said, I haven’t stopped baking and cooking, I just opted to find the even easier and quicker ways to end up with an amazingly delicious result. So salads are a good start because they are so versatile, potatoes too, chicken and of course bread.
Did I say bread? yes, you heard me right. I know what you’re thinking: what’s so quick or easy about bread?
Well, it is easy when you use a pan to make it, and your oven top and almost no waiting time to let the dough rise.
Ever since I realized I can make my flat bread quicker, my life on weekend became a bit easier. And hey, if I’m happy, the whole family’s happy, isn’t that how it works?
So I’ll share the joy with you, a joy that is Quick Greek Yogurt Flat Bread.
- 4 tsp Dry Active Yeast
- 1 Tbsp Maple Syrup
- 1 ¼ Cup warm Water (divided)
- 4 ¼ Cups Whole Wheat Flour (600gr)
- 1 Tbsp Vegetable Oil (just not Olive Oil)
- ⅔ Cup Greek (or plain) Yogurt (200gr)
- 1 tsp Salt
- Place the yeast and sugar in a small bowl and top with ¼ cup warm water and let stand for 10 minutes until bubbles form.
- In a mixer bowl, mix the flour and salt, and the oil and yogurt and the yeast mix and start mixing on low speed.
- Gradually add in the additional 1 cup warm water while mixing. Add water and mix until the dough that forms is soft and not sticky.
- Mix the dough with the kneading attachment for about 6 minutes and when done, cover bowl with plastic wrap and let the dough rest for 15 minutes. The dough will not rise and that’s fine.
- Divide the dough into 10 equal parts and roll into balls.
- Preheat a skillet/pan on the stovetop over medium heat and brush with a bit of oil. You just want to grease the pan a bit, not deep fry the bread.
- Once the pan in hot, roll the first dough ball into a round flat leaf (about 1 cm/ ½ inch thick). Roll over a slightly floured surface.
- Place the rolled circle in the preheated pan and cook for about 4 minutes (may vary based on your stovetop) or until the bottom is browned (you will also see bubbles form on the top part of the dough).
- Lightly brush the top with a bit of oil and turn to cook the other side. Again, this will take 3-4 minutes (or more, depending on your stove-top).
- Continue with the rest of the dough and enjoy.