For the dough:
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- 250g of flour (plain wheat / whole wheat)
- 340g of plain yogurt or soy yogurt
- 1 teaspoon of salt
- 2 teaspoons of yeast
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For the light bread topping:
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- 4 tablespoons (60g) of softened butter (or olive oil)
- 2-3 crushed garlic cloves
- 1-2 tablespoons of herbs of your choice (parsley / coriander / dill)
Preparation
1. To make the bread: In a large bowl, mix the flour, baking powder, and salt. Add the yogurt and mix until you obtain a soft and smooth dough.
2. Divide the dough into 8 to 10 equal pieces. Roll each piece into a ball. Cover the balls and let them rest for 15 minutes.
3. Meanwhile, prepare the butter mixture: in a small bowl, combine the butter (or olive oil), crushed garlic, and chopped parsley. Set aside.
4. Spread each ball into a circle about 1/4 cm thick.
5. Heat a large cast-iron skillet or non-stick frying pan over medium-high heat. When the pan is hot, add a circle of batter to the dry pan and cook for about 2 minutes, until the bottom is brown and bubbles appear. Flip and cook for another 1 to 2 minutes.
6. Remove from heat and immediately brush with the butter mixture.
REMARKS:
- If your dough is sticky, add more flour.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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