Best 5 No Knead 3 Ingredient Yogurt Flatbread Easy Recipes

3 INGREDIENT YOGURT FLATBREAD

Steps:

• Combine the self-raising flour, yogurt, and salt together
• Mix to form a soft dough. Cut or break the dough into equal pieces.
• Dust a little flour on your board or work surface and roll out the dough about ⅛ of an inch / 3mm thick
• Heat a non-stick pan on medium-low heat and cook for 30 to 40 seconds on each side.
• Keep the cooked flatbreads covered with a kitchen towel or foil. This will also keep the flatbreads softer.

AN EASY AND DELICIOUS FLATBREAD RECIPE WITH ONLY 3 INGREDIENTS

Steps:

• In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
• Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as I did in my video. You may not need all the yogurt so it's best to add it little by little.
• Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
• Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
• Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.
• Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
• Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
• Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.

EASY YOGURT FLATBREAD

Steps:

• In a large bowl, whisk together the flour, salt, and baking powder.
• Add the yogurt and stir with a rubber spatula or dough hook to combine. When it starts looking crumbly, I abandon the stirring utensil and dig in with my hands, mashing and pressing, until the dough forms a cohesive ball. Cover and let the dough rest for 30-45 minutes.
• On a lightly floured counter, divide the dough into 12 pieces and roll each piece into a ball. Let rest while the griddle preheats.
• Preheat a griddle or skillet to medium heat (350-375 degrees on an electric griddle).
• Roll each ball of dough into about a 6-inch circle, flouring the rolling pin and counter as needed. The flatbreads can be as thin or thick as you like. I roll them a little thicker than a flour tortilla.
• Cook the flatbreads on the hot griddle or skillet until the dough starts to bubble up on the uncooked side, 2-3 minutes. Flip and cook on the other side until puffy, golden and cooked through, another 2-3 minutes. The exact time will depend on the skillet/griddle and temperature.
• Transfer cooked flatbread to a clean towel, stacking the hot flatbread as it comes off the griddle. Optional: butter the flatbread immediately after removing from the griddle.
• Serve warm or at room temperature (the flatbread keeps well covered in the refrigerator and can be warmed up prior to serving).

NO KNEAD 3 INGREDIENT YOGURT FLATBREAD. EASY!

Steps:

• Preheat a large cast iron skillet for at least 10 minutes on medium heat. You want it to be good and hot. Do NOT add any oil or butter.
• Mix all ingredients together to form a sticky dough. Do not need the dough. That will only make the dough tough and you won't be able to roll it out thinly.
• Divide the dough into 6 balls.
• On a well floured surface roll each ball Into a 10 inch circle. They don't have to be perfect round. Any rough edges make only make it look rustic.
• In your dry skillet, NO OIL OR BUTTER, toast each circle about a minute on each side. Bubbles will appear in the bottom will be brown. Flip and cook for an additional minute on the other side until it's browned as well. Repeat with the next.
• If you have any leftover flatbread stored in an airtight plastic container or bag. Reheat them using a hot cast-iron pan to make them like fresh.

YOGURT FLATBREAD

Steps:

• Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
• Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
• Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
• To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
• Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
• When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
• To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.