I love traditional southern food. It’s nostalgic for me. I also find the history behind it fascinating. No, I don’t mean 20th century hot mess mixtures of prepackaged foods and deep fried everything that get labeled “southern”. Instead, what I mean is the unique cuisine that came out of the European colonization of the southeastern United States, and the subsequent western expansion. That blend of British, French, and Spanish cuisines, mixed with west African culinary traditions, plus indigenous crops and recipes is a something that is exceptional and unique to the region. Yet, somehow we’ve found ourselves with very little in the flatbread department.
Tortillas are pretty amazing things. Sometimes I want something that’s just a little fluffier though. I’m talking something more like pita or naan. This recipe is for a soft, slightly chewy flatbread. It is great for soaking up sauces or making a sandwich wrap. You can also simply slather some butter on it and serve it with a larger meal. I’ve even used it in place of a tortilla for tacos a couple of times. The family, especially the kids, seemed to be fans. This particular recipe has also worked well for flat bread pizzas when I needed a quick lunch option. It’s good stuff.
- 2 1/4 tsp active dry yeast (1 packet)
- 1/2 cup warm water (not hot)
- 2 1/2 cups all purpose flour (plus some to dust work surface when kneading)
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 cup oil (plus some for coating pan, I'd recommend avocado or coconut)
- 1/2 cup yogurt
Combine yeast, sugar, and water in a bowl. Water should be warm, but not hot to avoid killing the yeast. Let this mixture sit until yeast is bubbling (5-10 minutes).
Add oil and yogurt to yeast mixture. Whisk together.
Add flour to bowl 1/2 cup at a time, stirring until dough forms. Once dough has started to form, move unto a lightly floured surface and add remaining flour in while kneading until dough is smooth and elastic.
Cover dough ball with a damp cloth and leave to rise until doubled in size (about 1 hour).
After rising, divide dough into halves. Work each half into a cylinder and then divide into four roughly equal sized pieces.
Add a small amount of oil to coat a frying pan. Heat pan over medium heat.
Roll out one dough piece at a time into a round, roughly 1/4" thick. Place in frying pan one at a time, rolling out the next while each cooks. Flip when the bottom is golden brown. This will only take around a minute per side, so keep a careful eye on them while cooking.
Wrap flatbread in a damp kitchen towel as they come out of the frying pan. This will let them continue to steam a bit, leaving them very soft, flexible, and moist.
This can be made ahead and frozen. Immediately after cooking, seal in ziploc bag, pressing out as much air as possible when closing, and freeze for up to 3 months. To reheat, remove from freezer and heat in oven at 350F for approximately 10 minutes until warm to the touch