Homemade Flatbread Recipe

Combine the yeast, sugar, and water in a large basin; let stand for 8 to 10 minutes, or until frothy. Next, combine the yogurt with the olive oil, salt, oregano, basil, and garlic powder; whisk to combine.

Combine the flour and parsley, then use a wooden spoon to mix the ingredients until a dough forms.

After you’ve generously sprinkled flour over your kitchen counter or work area, transfer the dough to it. Toss it about so it’s coated, and then knead it for four minutes. When kneading, add additional flour if dough becomes sticky.

Make little balls out of each of the ten equal portions of dough. To ensure that all of the dough balls have the same weight, I put them on a kitchen scale. Before letting the dough balls sit for 15 minutes, lightly dust them with flour and cover them with a kitchen towel.

Warm up a skillet by placing it over medium-low heat. Roll out one of the dough balls to a circle that is approximately 7 inches in diameter using a rolling pin. Apply a thin layer of olive oil over the surface of the rolled-out dough.

Chop the rolled-out dough and set it in the heated pan, oil side down. Cook for approximately 1 ½ minutes, or until bubbles cover the top surface. Before you fried the flatbread, brush olive oil on the other side.

After flipping the flatbread, heat for a further minute, or until the underside is brown. While you work with the remaining dough, take out the cooked flatbreads from the pan and set them on a dish. Cover them with a kitchen towel and continue working with the remaining dough balls. While you work, be sure to cover the remaining dough balls.

Toast or chill the flatbreads before serving.