Weeknight
Chef Nagi's soft yoghurt flatbreads
Nagi Maehashi's absurdly reliable yoghurt flatbreads — no yeast, no waiting for a rise, blistered and pillowy in a hot pan in minutes. My go-to for wraps, dips and Korean nights.
Recipe by Nagi Maehashi, recipetineats.com — the most trusted recipe site on the internet for a reason.
Method
- 01
Whisk the flour, baking powder and salt in a large bowl. Make a well in the middle.
- 02
Add the yoghurt, warm water and olive oil. Stir with a wooden spoon until a shaggy dough forms, then bring it together with your hands.
- 03
Tip onto a lightly floured surface and knead for 2 minutes until smooth and only slightly tacky. Cover with a clean tea towel and rest for 30 minutes — this is Nagi's trick for tender bread.
- 04
Divide into 8 equal pieces. Roll each into a rough oval or round about 3mm thick, dusting with flour as you go.
- 05
Heat a heavy dry pan (cast iron is perfect) over medium-high heat until very hot. Cook each flatbread for 60–90 seconds a side, until puffed and blistered with charred spots. Stack under a clean tea towel to keep soft.
- 06
If you like, brush the warm breads with melted butter mixed with a little crushed garlic and chopped parsley. Serve straight away — they are best still warm.
Keep cooking
