Stir everything together with a wooden spoon until the dough comes together. Whisk: Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.Īdd: Add the flour and parsley. Set the mixture aside for 8 to 10 minutes, or until it’s foamy. Prep the Yeast: In a large mixing bowl whisk together the water, yeast, and sugar. Here’s what you’ll need to make this flatbread: The ingredients are all basically staples and you can make it in a pinch. So, basically, Naan is a type of flatbread, but, there are tons of other yummy types of flatbread – like this one! Flatbread Recipe Ingredientsįlatbread is infamously a quick and easy bread to make.
Some common types of flatbread are pita, tortilla, piadina, and naan. Most Middle Eastern and Mediterranean cuisines have their own signature flatbread. The main ingredients are flour, water, and salt. A flatbread is any type of unleavened bread. There isn’t a big difference between flatbread and Naan. What makes my flatbread better than average, super tangy, and fluffy is the addition of plain yogurt! What is the Difference Between Flatbread and Naan? It’s easier than most breads because you don’t need to allow it to rise for too long, and you cook it right on a skillet instead of in a temperamental oven. I love to make my own flatbread because it’s quick and easy.
Carbs, carbs, carbs! They make everything better, right? Your go-to carb might be a big crusty loaf of French bread, but for me – flatbread is where it’s at. Store airtight at room temperature.Flatbread is some serious comfort food for this Macedonian girl. Step 7ĭo Ahead: Flatbread can be made 1 day ahead. Carefully transfer to pizza stone and bake until golden brown, about 5 minutes. Working with 1 piece of dough at a time, roll out on a lightly floured work surface as thin as possible into an oblong shape. Place a pizza stone or an inverted baking sheet on rack placed in bottom third of oven preheat to 450°.
Cover with a clean kitchen towel and let stand in a warm, draft-free place until doubled in size, about 1½ hours. Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until smooth and stiff, about 5 minutes. Stir in yeast mixture with a wooden spoon, working until dough comes together into a shaggy ball. Step 2Ĭombine pastry flour, salt, and 1 cup all-purpose flour in a large bowl. Let sit until yeast is foamy and sugar is dissolved, about 5 minutes.
Whisk yeast, sugar, and ¾ cup warm water in a small bowl to blend.
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