Published January 1, 1999.
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.
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. Only one flatbread will fit in a skillet, so speed up the cooking process by using two skillets. Alternatively, you can give the breads an appealing smoky essence by brushing them lightly with oil and cooking them on the grill, over a medium fire, following the same cooking times and techniques.
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