Yogurt crispy flatbread
(serves 4)

1 ¼ cup (150 gr.) whole-wheat flour
1 1/5 cup (150) gr. all-purpose flour
2 whole eggs
0.8 cup (185 gr). plain whole-milk yogurt
1 generous pinch of salt
unsalted butter for the baking pan

Sift both types of flour on work surface, add salt, make a mound of flour, pour the eggs in the center and start beating with a fork. Start to add the ingredients, then add yogurt, mix everything and knead for a long time until you obtain a smooth and compact dough. Cover and leave to rest for ten minutes. Turn the oven to 400° F. (200°). Divide the dough into 8 equally sized loaves. Roll out with rolling pin to turn them into disks of 4.7 inches (12 cm.) in diameter approximately. Place them on a baking tray lined with buttered baking paper, bake for 20 minutes, flipping them after 10 minutes baking time. Remove them from the oven and serve them warm.

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