Yogurt-Infused Naan-Style Flatbread
Ingredients
- 220g all-purpose flour
- 220g Greek yogurt
- 2 teaspoons instant baking powder
- Olive oil
- Fresh parsley
- Salt
Preparation
In a bowl, mix the flour, yogurt, and baking powder. Add salt and knead until smooth and not sticky. If too wet, add a tablespoon of flour to adjust consistency. Form a ball and let it rest for 10 minutes.
On a floured surface, divide the dough into 4 parts. Shape each into a ball and roll out into a disk about 16-18 cm in diameter, using a little flour. Let rest for 10 minutes.
Heat a non-stick skillet, lightly oil it, and place one dough disk in it. Cook for 2-3 minutes until bubbles appear on the surface. Flip and cook the other side for 1-2 minutes until puffed and golden. Transfer to a plate and repeat with the remaining dough disks.
Brush the warm flatbreads with olive oil, sprinkle with chopped parsley and a pinch of flaky salt. Serve immediately.
