Yogurt yeast flatbread

Ainekset

120g atta flour

120g Greek yogurt (0% fat)

1 1/2 tsp olive oil

1/2 tsp salt

1/2 tsp active dry yeast

1 tsp sugar (feeds the yeast)

2-3 tbsp warm water

Ohjeet

Activate yeast: Mix yeast + sugar + warm water, let foam (5 mins)

Make dough: Combine all ingredients, knead well

First rise: 1-1.5 hours until doubled

Shape: Divide into 4, rest 20 minutes

On lightly floured surface, roll each portion into 6-7 inch circles

Roll as thin as possible while keeping them intact

Keep uncooked wraps covered with damp towel

Heat non-stick pan or cast iron over medium heat

Brush pan with 1/2 tsp oil

Cook wrap for 1-2 minutes per side until light golden spots appear