These Flaky Flatbreads are fun to make and so versatile. Make them ahead and they reheat beautifully. While I make mine with a Bulgarian or goat yogurt, any yogurt will work, including non-dairy. And even though I brush mine with fresh garlic butter, you can use either a good EVOO or vegan butter instead. Recently, my husband was out of town and I made up a batch of these. I wrapped the leftovers in foil and reheated them in my toaster as needed. The outside got slightly crispy. And the layers flaked into these lovely fragrant pieces of dough that were perfect for dipping into soups and spreads.
Since I began doing more Indian cooking, I have become familiar with spices and herbs that I had not traditionally used before. Two of my favorites now are carom seed (ajwain) and fenugreek leaves (kasuri methi). Either one, or dried mint, cumin seed (or nothing at all) works wonderfully in this flaky flatbread. And because you control the seasoning, your flatbreads will be unique to you!
Unlike most breads, these flaky flatbreads don’t require any rising time. The dough comes together in just minutes. Then we let it have a nice rest until it becomes supple and easy to roll out. This resting time can be a 20 minute catnap or as much as a couple of hours. Your schedule can dictate the time. The longer resting time makes them a bit easier to work with, but I have made them both ways successfully. We enjoy these flatbreads at least once a week. They are the perfect compliment to Middle Eastern/Mediterranean foods as well as South Asian.
I came across many iterations of this basic recipe online so it is difficult to say exactly which one I ended up using. And the addition of the fenugreek and garlic butter is my own twist. How you use this flaky flatbread is only limited by your imagination. Leave out the garlic and this becomes a great bread for breakfast or snacking. Just add your favorite nut butter, smushed avocado or preserves. Smear on tomato sauce or pesto with the toppings of your choice and you have mini pizzas. Did I mention that this was versatile?
I am not going to claim that these are as healthy as the two ingredient lentil pancake/flatbreads that you can find all over YouTube. But eaten in moderation with an otherwise healthy meal, they are fine. And as much as I love a good lentil dish, these really do taste better than those pancake/flatbreads.
Yield: 8 flatbreads
2 cups of all-purpose flour, plus about 1/4 cup more for dusting the dough
2 teaspoons kosher salt
1.5 teaspoons fenugreek leaves (kasuri methi) Optional, but recommended
1 teaspoon baking powder
1 cup plain natural yogurt (I like full-fat)
8 ounces melted butter
2 large garlic cloves, crushed Optional, but recommended
Measure out the flour, salt, baking powder and dried herbs, if used, into a medium bowl. Using a fork or whisk, mix everything together so that the salt, baking powder and herbs are well distributed. If the bowl is wider and shallower, it is a bit easier to work with, but any bowl will do. You can do this ahead and cover it until you are ready to make the dough.
Add the yogurt and mix through the flour until you get a shaggy dough. I found that it was easiest to use my hands for this. It should take only about 1 to 2 minutes.
Then using your hands, gently knead the dough until the moisture from the yogurt is distributed throughout and you end up with a smooth, moist dough. Depending on the shape of your bowl, it might be easiest to transfer the dough to your counter to work with. If you use a thicker yogurt, like a Greek or Icelandic yogurt, you might need to add a Tablespoon of water to the dough. Natural yogurts are more liquidy and preferable for this recipe.
Form the dough into a ball and place it back into the bowl. Cover it lightly with plastic wrap or a plate. This entire process from the time you add the yogurt to the time you form your dough ball should take no more than 5 minutes and possibly as little as 3 minutes.
Allow the dough to rest for a minimum of 20 minutes and up to 2 hours. It will not double in size. We are not using yeast. But the dough will become more relaxed and supple and will be easier to roll out.
When the dough has rested, remove it from the bowl and divide it into 8 pieces. Unless you are doing this for a living, just eyeball the pieces. It is not necessary to weigh them out to be sure that they are exactly equal in size.
Cup your hand over the dough piece and roll your hand in a circle against the counter to form a ball. Lay the pieces out on the counter or a baking tray or platter to make it easier to work with.
You want to work with one section or ball at a time. I found it easiest to put 1/4 to 1/3 cup of all-purpose flour in a shallow bowl or container rather than sprinkling my counter. I then slightly flatten the dough ball with my hand and dip each side into the all-purpose flour. If I need to double dip, I can. Any excess flour can be sealed in a container and used for the same purpose since no raw dough gets mixed in. I know, but trust me on this.
Years ago, a dear friend, now dead, gave me a wonderful marble rolling pin to use in making mu shu pancakes. I never actually used it for that purpose, but it is perfect for these flatbreads and I think of Marge with great fondness whenever I handle it. But any rolling pin or empty wine or beer bottle will work too.
Place the flattened dough ball on the counter or board and roll it out as thinly as possible. Don’t worry too much about the shape. If it is round or oblong, or even slightly misshapen, this will still work. I am no expert! Brush the dough lightly with some of the melted garlic butter. Then working from the longest end, tightly roll up the dough into a log. Perfection is not necessary! If butter got on the board or counter, just wipe it away with a paper towel. Otherwise the next ball will be difficult to roll out. It doesn’t have to be perfectly clean – just wipe up any excess butter or oil.
Then take one end of the log and curl it in on itself and keep doing this to form a flat snail. [See the speeded up video below] Lay the snail onto the baking sheet lined with a silicone sheet. If you don’t have that, you can use a sheet of parchment barely dusted with flour. Those with more experience may try to pleat the dough instead of folding it. This is something that I saw Chetna Makan do. The more folds that you have, the more layers of flakiness. But honestly, life is complicated enough!
Keep repeating this until you have 8 flat snails. Cover them with plastic wrap or a tea towel and allow them to rest for as little as 20 minutes or up to an hour.
When you are ready to cook the flatbreads, set an untreated non-stick or well-seasoned cast iron skillet on medium high heat. If you have a bigger pan, use it so you can cook several flatbreads at once. If all you have is a small skillet, don’t fret. It will take more time to cook everything, but it will work just as well.
Take one snail at a time, keeping the remaining snails covered while you work. Again, dip both sides of the snail into your reserved flour. Using your rolling pin, roll the dough out into an approximately 5-inch diameter circle. If it isn’t a perfect round, it’s okay. I have yet to achieve a perfect circle! Try to keep the roll from opening up. It seemed to work best for me to just flatten the snail a bit with my hand first before applying the rolling pin.
Once you have the circle rolled out, generously brush the surface with the garlic butter. Immediately pick up the dough and place it in the hot pan, butter side down. Then brush the top side with butter. If your pan will hold more than one flatbread, immediately roll out your next snail, repeating the above process. Each side takes about 5 minutes to cook. The dough may puff up a bit while cooking. That’s okay. Take a flat spatula, and gently press down on the top of the dough. You don’t need to pop the bubbles, but you don’t want them to get away from you or when you turn the flatbread over, it won’t cook evenly. All of the surfaces need to hit the pan.
You know the side is done when you have nice brown spots all over. If your heat is too high, the outside will burn before the inside is cooked. If the pan isn’t hot enough, the dough won’t really get that nice browned look that you are going for. As with pancakes, the first one out of the pan is never quite as good as the subsequent ones. I always go for the darkest bread at the bakery. So check your bread after 4 minutes to achieve the desired doneness.
When each flatbread is finished, you can place it on a baking sheet in a warm oven until you are finished and ready to serve. If you are not eating all of the breads in one go, allow the leftovers to cool and then wrap the rounds in foil. They will keep in the fridge for several days or even on your counter if your house is cool. When you are ready to eat them, warm them in the oven or a toaster. Do not microwave them!