Baked Puffed Flatbread

Published January 1, 1999.

Why this recipe works:

We wanted a flatbread recipe that would taste great and be easy enough for home cooks to make while dinner is cooking. We started with whole-wheat flour passed through a fine sieve to remove the rougher bran flakes. We combined the flour with yeast, warm water, olive oil, sugar, and yogurt in… read more

We wanted a flatbread recipe that would taste great and be easy enough for home cooks to make while dinner is cooking. We started with whole-wheat flour passed through a fine sieve to remove the rougher bran flakes. We combined the flour with yeast, warm water, olive oil, sugar, and yogurt in a food processor, and then hand-kneaded our dough for 15 minutes. A quick rise of 30 to 45 minutes was all our flatbread recipe required to produced tender yet chewy breads.

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Makes eight 6- to 7-inch breads

Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape.

Ingredients

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