sesame yogurt flatbread

I love bread in any way, shape, or form. I usually steer away from baking/making bread because I prefer to leave that to the professionals. This flatbread is one of few exceptions. It’s very low effort and comes together rather quickly, so it doesn’t feel like a giant daunting task.

It’s great on it’s own or with dips. You can use it as a wrap for your sandwich fillings, or dip it in your favorite curries or soups.

INGREDIENTS:
(makes about 8 flatbreads - you can also make 10 smaller ones)
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup plain yogurt - you can use greek, but you may need to add a bit of water to the dough later on
olive oil for brushing
sesame seeds (optional)

DIRECTIONS:
Mix 2 cups of flour, 2 teaspoons of baking powder, and 1 teaspoon of salt in a large bowl. Add the 1 cup of yogurt and mix together with a fork until combined. The mixture will seem crumbly at first, so try kneading it together with your hands until it comes together. If you need to, add 1 teaspoon of water at a time until it comes together to form a soft ball.

Flour your work surface, and cut your dough ball into 8 pieces. Roll each piece into a flat circle about 1/4 inch thick (do your best, it’s ok if it’s not perfect). Brush one side with a bit of olive oil and sprinkle with sesame seeds if you’d like (you can also leave plain).

Heat a cast-iron or a nonstick skillet on medium heat. Once hot, add a drop of oil and then cook your flatbread on one side for 2-3 minutes- it will start to puff up. Flip and cook for another 2-3 minutes. Set aside and repeat with the rest.

Flatbreads will last wrapped in an airtight container at room temperature for about 3 days, after that switch to the fridge or freezer.