Yogurt Flatbreads with Flavored Butters

Ingredientes

206 grams (1½ cups) bread flour, plus more for dusting

35 grams (¼ cup) whole-wheat flour

2 teaspoons kosher salt

1 teaspoon baking powder

¾ cup plain whole-milk yogurt

2 teaspoons honey

3 tablespoons salted butter, melted, or flavored butter (see facing page)

Instruções

In a large bowl, stir together both flours, the salt and baking powder. Add the yogurt and honey and stir until a shaggy dough forms. Using your hands, knead in the bowl until the dough forms a cohesive ball, incorporating any dry bits; the dough will be slightly sticky.

Turn the dough out onto a counter dusted with bread flour and continue kneading until the dough is tacky instead of sticky, about 1 minute. The finished dough may appear slightly lumpy; this is fine. Divide into 6 pieces and shape each into a ball. Loosely cover with plastic wrap and let rest for 10 minutes. Meanwhile, heat a 12-inch cast-iron skillet over medium-high.

On a lightly floured counter, roll each ball to an 8-inch circle. Place one dough round in the heated skillet and cook until the bottom is dark spotty brown, 1 to 1½ minutes. Using tongs, flip the round and cook the second side until dark spotty brown, about 1 minute. Transfer to a wire rack, flipping so the first side to cook faces down, then brush with butter. Repeat with the remaining dough rounds. Serve immediately.

Notas

Don’t leave any floury bits in the bowl during mixing. All the flour must be incorporated so the dough isn’t too sticky to work with. Don’t overflour the counter when rolling out the rounds; excess flour will scorch in the skillet.

Made throughout the Middle East, non-yeasted flatbreads are the definition of quick bread, taking relatively little time to prepare. We added yogurt to a whole wheat- and honey-flavored dough for both its tangy bite and tenderizing qualities. Bread flour gives these flatbreads pleasant chew, but you can substitute an equal amount of all-purpose flour. If you do use all-purpose, you will likely have to add a couple extra tablespoons of flour during kneading because the dough will be slightly wetter. You’ll need a 12-inch cast-iron skillet; a 10-inch cast-iron skillet will work, too, but there will be a little less room for maneuvering the rounds when flipping. We liked serving these with flavored butters.