Ingredients
- 2 cups all-purpose flour (plus extra for dusting)
- 1 cup plain Greek yogurt (or plain whole milk yogurt)
- 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
- 1 teaspoon baking powder
- ½ teaspoon baking soda (optional, for extra fluffiness)
- ½ teaspoon salt
- 1 tablespoon olive oil or melted butter (optional, for brushing)
Instructions
- Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda (if using), salt, and chopped dill.
- Add yogurt: Add the yogurt and mix until a shaggy dough forms. Use your hands to knead it in the bowl until it comes together.
- Knead: Transfer the dough to a lightly floured surface and knead for about 2–3 minutes until smooth and soft. If the dough is sticky, add a bit more flour, one tablespoon at a time.
- Rest: Cover the dough with a clean towel and let it rest for 10–15 minutes.
- Divide & roll: Divide the dough into 6–8 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten into a circle about ¼ inch thick.
- Cook: Heat a non-stick skillet or cast iron pan over medium-high heat. Place one flatbread in the dry pan and cook for 1–2 minutes until bubbles form and the bottom has golden spots. Flip and cook another 1–2 minutes.
- Optional brush: Brush with olive oil or melted butter while warm, if desired.
- Serve: Repeat with the remaining dough. Serve warm with dips, spreads, or alongside soups and salads.
If you’d like, I can help you write a description or serving suggestions too!