How to make it

  • Place the warm water into a large mixing bowl. Sprinkle the yeast onto the water, and stir gently until the yeast is dissolved.
  • Place the yogurt into a medium mixing bowl, and slowly add the boiling water, stirring to fully incorporate. Allow the mixture to cool until it is 105°-115°F.
  • Once cooled, add the yogurt mixture to the yeast mixture.
  • Stir in 3 cups of flour, adding in 1/2 cup batches and stirring until each is fully incorporated.
  • Continue to mix the resulting sponge for approximately two minutes, stirring in one direction only.
  • Cover the bowl with plastic wrap and allow the sponge to stand for 30 minutes.
  • After 30 minutes, remove the plastic and cover the sponge with the oil and salt.
  • Add the remaining flour, 1/2 cup at a time, mixing with your hands to incorporate and form a dough.
  • Once all of the flour has been added to the dough, turn it out of the bowl onto a lightly floured surface.
  • Knead the dough for approximately 10 minutes, until it becomes smooth and elastic, adding more flour as necessary if the dough is too sticky.
  • Wash and dry the large mixing bowl, and cover with a light sheen of vegetable oil.
  • Place the dough into the bowl and cover to coat the entire surface with the oil. Cover the bowl with a damp kitchen towel and set aside to allow the dough to raise until doubled in size, approximately one hour.
  • When the dough is risen, remove from the bowl and punch it down. Divide into 6 equal portions.
  • Place a pizza stone into your oven, on the middle rack, and preheat to 450°F.
  • Lightly flour your hands and your work surface. Using your hands, flatten each of the dough portions into a round 4 to 5 inches wide.
  • Cover the dough with the kitchen towel once again and allow to rest for 10 minutes.
  • Keeping the remaining dough rounds covered, place one portion on a lightly floured surface, and use a rolling pin to roll the dough until it begins to stretch.
  • Temporariy moving the dough, brush the flour from the work surface with a pastry brush, and sprinkle 1 tablespoon of the sesame seeds onto the work surface in its place. Lay the dough on the seeds and roll into a rectangle approximately 6 x 10 inches.
  • Flip the dough, and use the tip of a paring knife to cut five slits, each one inch long, radiating out from the center point.
  • Lightly flour the baker’s peel.
  • Slide the dough onto the peel, then use the peel to transfer the dough to the hot pizza stone.
  • Bake until the top of the bread begins to brown, approximately 5 minutes.
  • Transfer the bread to a rack, and repeat until all dough is baked.
  • Makes 6 Flatbreads (18 servings)

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • turtle66 11 years ago
    GR8T POST...
    Was this review helpful? Yes Flag
  • silentwriter 11 years ago
    OOH do I love this bread but have never made bread before so any tips you can give me would be so darn helpful! Phyllis
    Was this review helpful? Yes Flag
    " It was good "
    hiddenpoet ate it and said...
    i love the yogurt! all the other recipes i have tried do not add this and i always feel like it's missing something.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes