Yogurt Flatbreads

This recipe by Lunch! author Olivia Mack McCool may have been intended to slip seamlessly into your Porter Bowl, but there's literally no meal that isn't instantly upgraded by the presence of these addictive, crunchy-yet-fluffy flatbreads. Note: the dough does need to sit for a couple hours before frying, but we tend to use that tidy block of time to whip up some other delicious spreads, proteins and veggies to pair with it.

Yogurt Flatbreads

Makes 3 breads

Ingredients:

• 1 teaspoon dry active yeast 
• ½ teaspoon sugar 
• 6 tablespoons warm water 
• 1 cup all-purpose flour, plus more for dusting 
• ½ teaspoon kosher salt 
• 2 tablespoons full-fat Greek yogurt 
• 2 tablespoons extra virgin olive oil, plus more for coating the bowl 
• 3 teaspoons grapeseed oil

Instructions:

In a large bowl, combine the yeast, sugar, and water. Let sit for 5 minutes until frothy. Using a wooden spoon, stir in the flour and salt until a shaggy dough starts to form. Add the yogurt and olive oil, stir a few times, then switch to working with your hands and bring the dough together. Start to knead the dough in the bowl, adding flour if the dough sticks to the bowl or your hands. Knead for 2 minutes until the dough is smoother and more elastic and doesn’t stick. Set the ball of dough aside and coat the bowl (it’s okay if it’s a little messy with flour) with some olive oil. Place the dough back in the oiled bowl, cover with plastic wrap or a dry kitchen towel, and set aside for 2 hours, or until the dough has doubled in size.

Heat a large cast-iron or nonstick skillet over medium-high heat. Divide the dough into 3 even pieces. One by one, roll each piece out on a well-floured surface into an 1/8-inch-thick round. Pour 1 teaspoon of grapeseed oil in the skillet and place 1 piece of dough in the skillet. Cook for 2 minutes on each side, without disturbing, until the flatbread starts to brown in spots. Transfer the flatbread to a plate or baking sheet and repeat with the remaining oil and dough.

Let the flatbreads cool and store them in a plastic bag or airtight container in the refrigerator. To reheat, place in a 350°F oven for 5 to 10 minutes until just warm.