Ingredients
Method
- In a mixing bowl combine the flour, salt, and baking powder and stir to blend.
- Add the Greek yogurt and mix with a spoon, then knead with your hand until a soft, smooth dough forms.
- If the dough is too sticky, knead in a little more flour; if it is dry and crumbly, add a teaspoon of yogurt at a time.
- Shape the dough into a ball, cover the bowl with a kitchen towel, and let rest for 5 to 10 minutes.
- Divide the dough into 4 equal pieces and shape each into a ball.
- On a lightly floured surface flatten one ball with your hand, then roll it into a thin circle about 1/8 inch thick.
- Spread about 3/4 cup shredded cheese over half of the circle, leaving a 1/2 inch border around the edge.
- Fold the dough over the cheese to form a half moon and press the edges together firmly to seal.
- Gently roll the filled flatbread to even out the cheese and reach about 1/4 inch thickness without breaking the seal.
- Repeat shaping and filling with the remaining dough balls and cheese.
- Heat a nonstick skillet over medium heat and add 1 tablespoon butter or oil.
- When the fat is hot and shimmering, place 1 or 2 flatbreads in the skillet without crowding.
- Cook for 3 to 4 minutes on the first side until the bottom is well browned in spots.
- Flip with a spatula and cook for 2 to 3 minutes on the second side until golden and the cheese inside is melted.
- Transfer the cooked flatbreads to a plate or wire rack and, if desired, brush lightly with a little extra butter.
- Repeat cooking with the remaining fat and flatbreads.
- Slice the hot flatbreads into wedges and serve immediately, optionally with garlic, yogurt, or tomato dipping sauce.
Notes
- Use any cheese that melts well, such as gouda, cheddar, mozzarella, or a blend, for the best stretchy texture.
- If the flatbreads brown too fast, lower the heat so the dough cooks through and the cheese fully melts.
- If the flatbreads brown too fast, lower the heat so the dough cooks through and the cheese fully melts.