Ingredients
- 2 ½ cups all-purpose flour (plus extra for kneading)
- 1 cup warm water (not hot)
- 2 tsp instant yeast
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp plain yogurt (optional, for extra softness)
- 1 tbsp olive oil (plus more for greasing)
- Sesame seeds or nigella seeds (optional, for topping)
Instructions
- Activate Yeast (if not using instant yeast):
In a bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy. - Make the Dough:
In a large bowl, mix flour and salt. Add the activated yeast mixture (or just warm water and yeast if using instant yeast), yogurt (if using), and olive oil. Mix until a soft dough forms. - Knead the Dough:
Turn dough onto a floured surface. Knead for 8–10 minutes until smooth and elastic. You can use a stand mixer with a dough hook if preferred. - First Rise:
Lightly grease a bowl with oil. Place the dough in, cover with a damp towel or plastic wrap, and let rise in a warm place for 1 hour or until doubled in size. - Shape the Bread:
Punch down the dough. Divide into 2 or 4 portions. Shape into oval or round discs (about ½ inch thick). Place on a baking tray lined with parchment paper. - Second Rise:
Cover the shaped dough and let it rest for 20–30 minutes. - Decorate (optional):
Lightly score the top with a crisscross pattern using a knife or fingers. Brush with water or yogurt wash. Sprinkle sesame or nigella seeds on top. - Bake:
Preheat oven to 425°F (220°C). Bake for 12–15 minutes or until golden brown and puffed. - Serve:
Let cool slightly. Serve warm with butter, dips, or as a side to your favorite meal.
Would you like a stovetop version or garlic butter variation too?