- 2 cups self raising flour, or 2 cups AP plus 3 tsp baking powder and 1/2 tsp baking soda
- 1/2 tsp salt
- 1 and 2/3 cup greek yogurt (higher fat percent better)
- Mix all ingredients together to form a sticky dough - do not knead the dough, but mix until generally even consistency
- Divide into 6 equal sized balls
- On a well floured surface, roll each dough ball out into a thin 8-10 inch circle
- Heat a large cast iron skillet over medium heat for 10 minutes - there is no need to oil or butter the skillet, this is dry cooked
- Add one circle of dough to dry skillet and cook for about 1 minute, until you start seeing brown spots on bottom and some bubbling starts to happen
- Flip and cook for about 1 minute on the other side
- Repeat for remaining dough circles
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- Store any leftover flatbreads in an airtight plastic container or plastic bag - reheat as needed, can use as flat breads with your choice of toppings or as an alternate for pita / gyro / hand sandwiches