This simple name is perfect for how easy this recipe is. Do you ever find yourself in a position when you are short of a bread item for dinner or an impromptu guest? This simple flatbread uses common ingredients, can be whipped up in 20 minutes, and is versatile.
INGREDIENTS
1 cup self-rising flour
½ tsp baking powder
1 tsp salt
3 Tbsp plain Greek yogurt
2½ Tbsp canola or vegetable oil
2–4 Tbsp water, lukewarm
Lard (or whatever cooking fat you choose to use)
Optional topping:
½ stick unsalted butter
2 tsp fresh rosemary, minced
3 cloves garlic, minced
Flaked salt, to sprinkle
DIRECTIONS
Combine the flour, baking powder, and salt in a large mixing bowl. Add the Greek yogurt and oil, and combine (use the back of a wooden spoon to help). Add the water until the dough is able to come together and has the ability to be rolled into a ball with your hands. The dough should stick together, and be lightly tacky. The appearance will not look silky and smooth like bread dough, so don’t panic if it looks rough. Wrap the ball with plastic wrap and pop in the refrigerator for 10 minutes at least.
Remove chilled dough and place on a lightly floured surface. Slice the dough in half (the dough makes 2 flatbreads). Using your hands or a rolling pin, stretch and flatten the first piece of dough. We prefer to keep it ¼- to ½-inch thick—the thinner the dough the crunchier it is, and we like it a little less crunchy.
Heat a cast-iron pan on medium-high heat. Add lard (or butter or oil). Lard cooks at a high temperature, does not burn very easily, and provides a subtle flavor. Once the pan is hot and the lard has melted and warmed, gently place one of the dough rounds in the pan. If your pan is really hot, it should take no more than 2 minutes to get golden brown in spots, or a little longer if you are cooking at a lower temperature. Flip the dough over and cook the other side.
Optional topping: Melt the butter in a saucepan, and add rosemary and garlic. When the dough is cooked, brush this butter mix on top and sprinkle with flaked salt.