Ingredients:
3 Cups - Flour, divided
½ Tsp - Salt
¼ Cup - Olive or Avocado Oil
⅓ Cup - Greek Yogurt
1 - Egg, large
2 Tsp - Active Yeast
1 Tsp - Sugar
½ Cup - Warm Water
Preparation:
Begin by mixing the yeast, sugar, and warm water in a small bowl. Set aside.
Meanwhile, measure out 1 cup of flour with salt to a medium bowl.
When yeast mixture begins to foam, add egg, oil, and yogurt, whisking to combine.
Add wet mixture to flour mixture and stir with a fork.
Add ½ cup of flour until mixture is no longer wet. (I typically add a total of about 1 cup.)
Remove dough from bowl and place on a floured surface.
Knead the dough for about 3 minutes, adding more flour as needed to prevent from sticking. Do not over flour as you will end up with a dry dough.
Place back in bowl, lightly cover with plastic wrap or a towel and let rise for 1 - 1-½ hours on the counter. When risen, dough should be doubled in size.
Remove dough onto floured surface and cut into 8 pieces.
Roll each piece of dough fairly thin, but not too thin that it breaks apart.
Heat a pan over medium heat. When hot, place rolled out dough in pan.
When bubbles form and underside has a nice color, flip and cook for just a minute.
Remove from pan and brush with melted butter.
Repeat with remaining dough, adjusting heat of pan as needed.
Serve and enjoy!
Tips:
Dough should be soft and easy to work with, not sticky.
You can divide the dough into sections and wrap each section to store in the fridge for a day or two before cooking. Just be sure to not overproof the dough.
Get creative! Add seasonings to wet mixture such as garlic powder or dried herbs, or make a garlic or herb butter to brush over top of warm bread.
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