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Instructions |
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In a bowl combine the yeast, sugar and warm water. Stir to dissolve
then let sit for a few minutes or until it is frothy on top. When frothy
whisk in the oil, yogurt, and egg until evenly combined.
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In a separate bowl combine 1 cup of the flour with the salt. Next pour
the bowl of wet ingredients in the flour/salt mixture and stir until well
combined. Continue adding flour a half cup at a time until you can no
longer stir it with a spoon. At that point turn the ball of dough out
onto a lightly floured surface and knead the ball of dough for about 3
minutes adding small amounts of flour as necessary to keep the
dough from sticking. You'll end up using between 2 1/2 - 3 cups of
flour total. The dough should feel smooth and very soft but not
sticky. Avoid adding excessive amounts of the flour as you knead,
because it can make the dough too dry and stiff.
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Loosely cover the dough and let it rise until double in size amount 1
hour. After it rises, gently flatten the dough into a disc and cut it into
8 equal pieces. Shape each piece into a small ball. Heat a large
heavy bottomed skillet over medium heat. It is important that the
skillet be heated before putting the dough on it.
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Working with one ball at a time roll it out until it is flat. Make it as round as possible. Place the
flat round piece of rolled dough onto the hot skillet and cook until the bottom is golden brown
and large bubbles have formed on the surface. Flip the dough and cook the other side until
golden brown as well. Stack the cooked flat bread on a plate and cover with a towel to keep
warm as you cook the remains pieces. Serve plain or brushed with melted butter, garlic salt
and dried parsley. For the most bubbles to form don't roll the the ball of dough until just before
it is ready to be placed in the skillet. A medium heat produces the most bubbles. This bread
brushed with the topping of choice freezes very well.
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Suggestions |
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Goes good with the Root Vegetable and Maple Chicken recipe
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Originally Submitted
2/10/2017
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