The first time I made flatbread was a revelation—I couldn’t believe how easy it was and how good it tasted. The yogurt makes this dough supple, resulting in an almost pillowy texture when fried. But the real joy of this recipe is that it’s a blank canvas in terms of flavor. I like chives, but you could add nearly any other herb you have on hand, or one teaspoon of spices like black pepper, turmeric, or crushed red pepper flakes. Sour cream also works in place of yogurt if that’s what you have. The joy of flatbreads is that they can be imperfect in shape and still taste delicious, so don’t stress too much if they look a little more rustic.
Makes 8 flatbreads
- 1 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1/4 cup finely chopped chives
- Cooking spray or olive oil, for greasing
