Yogurt and Olive Oil Flatbreads

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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.


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