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Whisk the yeast together with sugar and warm water and let it sit for about 5 minutes for proofing.
Put the flour and salt in a large bowl. Add yogurt and olive oil, mix it well with a spatula or your hand.
Pour the yeast mixture into the flour. Combine everything well with your hand. Wet your hand as needed when kneading the dough.
When everything holds together, make a big ball.
Cover the bowl with a plastic wrap and wait it in a warm place for about 45-60 minutes to rise well.
When the dough is doubled in size, you can start to make your bread. Sprinkle some flour on the counter, transfer the dough on it and knead for about 5 minutes to remove the air inside it. Add little flour if needed to prevent sticking. Then make a big log from it and cut it in equal pieces. We made 12 pieces for small breads. If you want them larger, cut it into 6 pieces.
Roll each dough slice into a ball. Fold the edges to the center and then roll in your palm and give it a ball shape. Cover all the balls with a slightly damp cloth so that the dough balls don’t dry out.
Grab one ball and place it on a floured surface. Flatten it by pressing your hands on it. The thickness will be about 1 inch/2,5cm. Repeat for all the remaining balls and cover the flattened dough pieces with a damp cloth. This will give them a second rise.
Heat a non stick pan over medium high heat and put the flattened dough on it. Turn it over after 30 seconds and cook the other side. Turn it again and repeat this for a few times. It will be done in approximately 5 minutes. Transfer it on a tea towel and cover with another tea towel. Repeat for the remaining flattened dough circles.