Quick Turkish Skillet Bread with Yogurt Dough Draft

Name: Quick Turkish Skillet Bread with Yogurt Dough
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 8 individual flatbreads
Ingredients: 4 tsp instant dry yeast (4 tsp); 1 tbsp sugar; ⅔–1¼ cups lukewarm water; 1 tsp salt; 4¼ cups all-purpose flour (600 g); 1 tbsp olive oil; ¾ cup Greek yogurt (thick and rich); olive oil for brushing; caraway, fennel seeds or sesame seeds for sprinkling

Soft individual flatbreads from a yeast dough with Greek yogurt, cooked in a hot skillet and served with labneh or dips.

Prep30 min
Cook30 min
Rest30 min
Total1 hr 30 min
Makes8 individual flatbreads
KashrutDairy

What you need

Amount:8

How I make it

Dough

Put the yeast, sugar and ¼ cup of the water in a small bowl and stir gently until the yeast dissolves.
Leave in a warm, draft-free spot for 10-15 minutes, until the yeast foams and bubbles form on top.
Put the salt in a large bowl and sift the flour over it.
Make a well in the center and pour in the yeast mixture, olive oil and yogurt.
Mix by hand, adding lukewarm water gradually as needed, until the dough comes together soft but not too sticky.
Turn out onto a floured surface and knead for 5-10 more minutes, until a dent made with your finger springs right back.
Cover with a plastic bag or a damp towel and let rest for about 15 minutes.

Shaping and cooking

Divide the dough into 8 equal pieces by halving it, halving each half, then halving each quarter. Roll each piece into a ball.
On a lightly floured surface, roll or press each ball into a round about ½ inch (1 cm) thick or a little more.
Heat a medium skillet well and set a small bowl of olive oil and a brush next to it.
Oil the hot skillet and lay in a round of dough. Brush the top well with oil and sprinkle with seeds, if using.
When bubbles form on top and the underside is golden, flip and cook until the second side is golden brown too.
Move to a plate and cover with a towel. Repeat with the remaining balls.

What I've learned

If the yeast doesn't foam, it's no good and I start over with fresh yeast.
I add the water slowly, since the dough should be soft but not too sticky.
I serve them with homemade labneh, olive oil with a few tomato seeds, tzatziki or any other dip.

Source: ChefEf (chefef.com)