Two-Ingredient Flatbreads

By Ben · cooked up in Sprig

Self-rising flour and Greek yogurt transform into tender, pillowy flatbreads with just a few minutes of stirring and kneading. The dry skillet creates beautiful charred spots while the inside stays soft and slightly tangy from the yogurt. These come together faster than ordering takeout and turn any simple meal into something special.

Ingredients

• 2 cups self-rising flour
• 1 cup plain Greek yogurt

Instructions

1. In a large bowl, combine self-rising flour and Greek yogurt. Stir with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth. The dough should be soft and slightly sticky but manageable.
3. Divide the dough into 6 equal portions and roll each into a ball. Cover with a damp towel while working.

1. Heat a large cast-iron or heavy skillet over medium-high heat until hot but not smoking.
2. On a floured surface, roll each dough ball into a thin oval about 1/8-inch thick.
3. Cook flatbreads one at a time in the dry skillet for 1-2 minutes per side, until puffed and charred in spots. They should bubble up and develop golden-brown patches.
4. Transfer cooked flatbreads to a clean kitchen towel and cover to keep warm and soft while cooking the remaining pieces.

Chef's tips

Nutrition (per serving, estimated)

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