This margarita is light, energizing, and not overly sweet because it is made with freshly squeezed orange juice, lime juice, and agave for a natural sweetener. Optional salt or sugar rim.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 3 hrs 15 mins |
| Total Time: | 4 hrs |
| Servings: | 4 |
| Yield: | 4 flatbreads |
Ingredients
- 1 (.25 ounce) package active dry yeast
- 1 tablespoon white sugar
- 1 tablespoon salt
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- ½ cup Greek-style yogurt
- 4 cups all-purpose flour
Instructions
- Dissolve the yeast, sugar, and salt in the warm water. Add the water and yogurt to the flour and mix well. The dough will be soft but not sticky. Turn the dough out onto a lightly floured surface and shape it into a ball. Cover the dough with a damp cloth and allow it to rise at room temperature for 3 hours.
- Cut the dough into four portions. Shape the dough into rounds and flatten each round as though you’re making pizza dough. Cover the rounds with a damp cloth and let the dough rest for 15 minutes.
- Heat a cast iron skillet or griddle over medium-high heat. Place one dough round in the skillet and bake until brown spots appear on the bottom, about 1 minute. Flip the bread and bake for an additional minute. Remove the bread and wrap it in a clean kitchen towel to keep warm.
- Repeat with the remaining dough rounds. Store any leftover flatbreads in an airtight container.
- If you can’t find Greek-style yogurt (suzme), use regular yogurt and reduce the water in the recipe to 1 1/4 cups.
Nutrition Facts
| Calories | 505 kcal |
| Carbohydrate | 100 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 15 g |
| Saturated Fat | 2 g |
| Sodium | 1766 mg |
| Sugars | 5 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Was very easy to make had no issues whatsoever. Love the taste and texture.
These were just okay, nothing spectacular. I made the recipe exactly as instructed and found the portions too large and too thick. If I make this again, next time I’ll divide the dough into 6 or 8 pieces.
First time making this bread. Loved that they puffed up, like a balloon! The extreme puffing occurred when I prematurely flipped the bread over after approximately 30 seconds and then flipped them over again after about another 30 seconds. I decided that I liked them this way, like a pocket pita. The family loved them with Indian chicken curry.
Wonderful recipe– super easy to make and turns out great reliably even if you forget about it. Haven’t tried adding herbs and garlic to it like other reviewers but I can imagine it would taste imagine. Definitely something hobbits would eat.
It came out so well! It does need 7-10 minutes of needing and the cooking time is an estimate, but it’s similar to pita and other flatbreads. They puffed exactly like pita. This is so fluffy with only a tiny tang from the yogurt. YUM!
I liked the flat bread it was better than store bought. My family enjoyed eating the soft and thick flat bread. After reading some reviews, I used I a cup of water. I mixed the dough in my Kitchen aid mixer using the dough hook. I let the bread rise for one hour. I placed the dough in a oiled bowl before covering with damp towel. I think next time, I will let the dough rise a little longer for 2 hours. I would also use only 2 teaspoons of salt because I thoughtit was a bit salty. I also used a rolling pin to roll out the flat bread. I made 10 flat breads about 7 inches in diameter. When cooking, heat up the cast-iron griddle to medium low. Medium high was to hot. When you see bubbles on the bread flip the bread over. It took 10 seconds. Then flip over for another 10 seconds. Flip over again and cook for another 10 seconds.
This was a tasty flatbread. My husband and I really enjoyed the flavor. I did find the dough to be super super sticky to work with, even with using extra flour. It was really difficult to move the flatbreads to the skillet and have them retain any sort of shape. If I were to make these again, I’d probably make them smaller–maybe try 6 rounds, instead of 4, to see if that makes them easier to handle. Thanks for the recipe!
3 stars for taste but even being an experienced baker, this dough was hard to work with. I had to add an excessive amount of flour to make it able to be handled/moved from the resting board to the skillet. Also, cooking directions are somewhat vague. I had the best results covering my skillet. I made 5 smallish rounds that rose about an inch thick, or more. I would like them thinner and may try again with more flour so I can actually flatten the dough easily. A good base recipe but needs work.
This made a nice, substantial bread. It needed much more flour than stated in the recipe… And it was still somewhat sticky to work with, even after I had added about a cup of additional flour. I will make it again, though I think it would be even better with herbs mixed in the dough and a brush of butter after they’re done. My rounds (6) were thick and cooked a long time for each side on my electric griddle (Set @ 350 -375) but I loved knowing I could make this bread without using the oven– which is a real plus in hot weather. Since my rounds cooked up thick, I may split the leftovers for sandwiches or individual pizzas. Yummy any way you eat them!
Oh this was sooo good! My Turkish partner and I agreed that this was the real deal! I did cut the salt in half, and it was plenty salty as it was.
Awesome. I used bread flour, cause that’s what I had. And 2 tsp of instant yeast. I basted them with butter on both sides. What you don’t eat right away, wrap and reheat in the toaster, they’re great. They also split open easily, like a pita, especially if you toast them. This is good plain and extremely versatile for dipping or stuffing. Yay!
This flat bread is really good. Made it as is, it turned out great. Today I am going to try it adding garlic and basil. Thanks!
It was good, although the desired amount of Bazlama in the end for the original recipe, I realized, was too much for a small family. I reduced the recipe, and the Bazlamas came out to be delicious! A little Spinach and Goat Cheese spread goes well with it, and a little Garlic Butter as a side goes a long way! Thanks!
Great tasting bread when I got it right! I had to increase the flour (as suggested by some other reviewers) as it came out all sticky when I used the ingredients in the proportions described. I suggest halving the amount of water and add more only if necessary to bind all the flour together.
This is the first time I have ever made bread and I found the recipe so simple. I stuck to the quantities specified in the recipe and was surprised to yield eight very large flat breads. I served them with spicy lamb koftas, greek salad and tzatziki and they went down really well. I will definitely use this recicpe again and maybe serve with some garlic butter/mayo. I think the breads would be very versatile and could even be used with a curry or a pasts dish for mopping up. Overall, a big thumbs up.
Yummy! Close to pita in texture but don’t have to heat up the oven on a hot day to make them.
I thought this was okay. I must admit I found it to be quite heavy and yeasty compared to other flat breads I have tried. I usually make naan bread from this site. Some of the directions were kind of vague, like I would like to have known how large the rounds should be. I accidentally ended up flattening them after they rested. They were quite wet, and sticky, and difficult to maneuver in a hot pan. I didn’t have a cast iron so I heated one of my better pans to medium high. I was finding that temp way too high. The dough would get black in spots and I only had four attempts to get it right. I turned it down to about 5 1/2 once the pan was well hot. It took a little longer. However, the dough seemed to get fully cooked, that way, and lightly browned instead. Sometimes a hotter griddle is better and sometimes not. I decided to cut them like the picture to use more as an appetizer being how filling and dense this bread is. I would have also liked some serving suggestions and whether they were best brushed with salted butter, as I did, or added garlic or something else. It needed something for additional flavoring. I would look for a recipe for Olga bread or snackers for possible ideas for seasoning ideas for this bread.
My grandson loved this. I felt it should have been rolled out quite thinly. May have been me! Will try again, I did use a cast iron pan and may not have heated it correctly.
Oh my gosh I love this bread and so did kids!!!!
Amazing!!!!! Made it for the first time today sand it was a huge hit. Will make again. Would also make a great pizza dough as well. We had it with homemade hummus
Delicious, slightly tangy, slightly chewy bread. Easy to make and … have now made it 6 times in the last 8 days. Can rise for as little as 1.5 hours to as long as 6 hrs, so flexible. Favourite is as written by Sharwna above, with dough pressed out to just slightly less than 1 cm thick; can then really taste the flavour of the bread/dough. But is also great stuffed. Favourite stuffed was simply with some finely chopped/broken feta cheese, sprinkled with some garlic and black pepper. Also stuffed it with ‘Middle-Eastern’ seasoned ground beef. We prefer it if the bread does not puff, more tangy bread flavour, but can also be cooked a few moments longer so the bread puffs up. Then is great for stuffed pita sandwiches. Nummy.