Rest the dough before adding more flour

Freshly mixed dough may feel sticky. A ten-minute rest gives flour time to absorb moisture. Then use only a light dusting on the work surface; excessive flour makes dry bread and leaves burnt flour on the grill. Yogurt thickness varies, so add a teaspoon of water if needed rather than forcing a dry dough together. Do not taste raw dough, since uncooked flour can contain harmful organisms. Filled flatbreads would be a different recipe with a longer cooking requirement.

The first test bread shows whether the heat is suitable. If it blackens outside while the center stays sticky, roll the next portion thinner and lower the heat. Pale but already dry bread may have spent too long over insufficient surface heat. Adjusting after one bread is more useful than putting all eight on simultaneously.

The recipe

Makes 8 small flatbreads

Ingredients

  • 2½ cups / 300 g all-purpose flour, plus a little for rolling
  • 1 cup / 250 g plain yogurt
  • 2 tsp baking powder
  • ½ tsp fine salt
  • 1 tbsp olive oil
  • 1–2 tsp water only if needed

Method

  1. Combine flour, baking powder and salt. Add yogurt and oil and knead into a soft dough. Add a little water only if very dry. Cover and rest for ten minutes.
  2. Divide into eight pieces and roll about ⅛–¼ inch / 4–5 mm thick on a lightly floured surface. Preheat a clean griddle or close-bar grate over medium heat, away from open flames.
  3. Cook for approximately 2–3 minutes per side and finish on a gentler area if needed. Tear open a test bread: the center should be fully set rather than floury or sticky with raw dough. Wrap cooked breads loosely in a clean towel and serve warm.

Storage

Cool cooked flatbreads, then refrigerate airtight for up to three days or freeze in portions and use within a month for best quality. Do not seal while piping hot, which traps condensation. Warm briefly on a griddle or in the oven to serve. Keep uncooked yogurt dough refrigerated until cooking.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.