Originally published on Wednesday, 16th January 2008

Arabian Style Flatbread with Yoghurt Dough

Makes several flatbreads

This is one of my favourite flatbreads. The dough is smooth and silky and watching it puff up when it hits the hot pan is simply magical.

In the Middle East this dough would be stretched across a dough pillow and then slapped into a deep oven called a tanoor. To cook these at home just place them on a super hot, dry frying pan and cook turning once for 30 – 60 seconds per side.

Dough

50 mls warm water
½ tsp sugar
2 tbsp fresh or 1 tbsp dried yeast
50 grams plain yoghurt
3 tbsp olive oil
½ tsp salt
310 grams flour

Instructions

Combine the water, sugar and yeast in a large mixing bowl and let stand for 5 minutes. Add the yoghurt and oil to the dough and using a wooden spoon, mix in the salt and approximately a half a cup of flour at a time until the dough is too dense to stir with the spoon.

Remove to a work surface and knead, incorporating the remaining flour until the dough is smooth and manageable. Place in a lightly oiled bowl, cover with a damp tea towel and place in a warm spot to rise for an hour.

Cut the dough into 12 pieces, and place them on a lightly floured tray for 10 minutes, covered with a damp tea towel.

Roll each piece of dough into a 6 inch circle and cook on a hot griddle or frying pan until the bread puffs up.  Serve immediately.

Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.

To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.

by JK

In collaboration with Eat Drink Talk