I made these flatbreads to go with pork souvlaki. They are based on a recipe in Milk Street TV and are soft and flexible. This recipe will make 8 flatbreads in about an hour to an hour and a half.
1 cup lukewarm water
¼ cup Greek whole-milk plain yogurt, at room temperature
½ cup olive oil, divided
293 g. all-purpose flour, plus more for dusting
85 g. semolina flour (or pasta flour)
1 Tbs. instant yeast
1 tsp. table salt, divided
1 tsp. za-atar
½ tsp. ground sumac
½ tsp. dried oregano
In a small bowl, whisk together the water, yogurt, and ¼ cup of olive oil.
In the bowl of a stand mixer, whisk together the flours, yeast, and ¾ tsp. of salt. Make a well in the middle and pour in the liquid mixture. Stir with a dough whisk until a rough dough is formed. Then knead with the dough hook until a smooth dough is formed, about 2 minutes. Cover and allow to rise until doubled, which will take 30-60 minutes.
In a small bowl, mix together the remaining ¼ cup of oil with the za-atar, sumac, oregano, and ¼ tsp. of salt
Put a well-floured pastry cloth on the counter. Divide the dough into 8 equal pieces and form each into a ball.
Heat a 12-inch skillet until hot enough for a drop of water to dance on it.
Sprinkle a ball of dough with flour and roll it into an 8 inch disk. Use enough flour on top and underneath so that it does not stick.
Cook the dough disk in the hot skillet for about 2 minutes on a side. It should have browned marks but should be very flexible. When cooked, put it on a wire rack and brush it with some of the za-atar oil. Repeat with the other 7 dough balls.
These breads are best freshly made, but can keep for a few days in a gallon baggie in the refrigerator. Also, the dough can keep for several days in the refrigerator if you want to make some of the flatbreads one day and some a few days later.