Soft puffy flatbread for wrapping around warm gooey fillings
2 c flour
1 tsp salt
1Tbs sugar
1/2 tsp yeast
1 c plain Greek Yogurt
1 egg
3 Tbs veg oil
Mix all ingredients together, then add a little water, maybe about 1/4 cup, just enough to make a soft dough.
Knead smooth, let rest, covered, about two hours.
Cut dough into 6 pieces, roll each into a ball, then roll or stretch into flat circles.
Place a dough circle onto a hot dry skillet until lightly browned underneath, then flip.
When both sides are toasty, move into a covered dish and do the next one. Stack them all together in the closed container to rest while making the filling. They finish cooking by steaming each other a little.
Serve while still warm.
I like mine stuffed with sauteed mushrooms, onions, peppers and cheese. Would also make an awesome tuna melt. Could also be used like pita or naan. Or stuffed w refried beans and cheese
Also good with veggieburger covered in shwarma seasoning, topped with tahini, salad, salsa, etc.
Also good plain, or just with butter and honey.
