Earlier this month, we had our first “Cookbook Club!” It was fun! I made Moroccan Chicken Skewers and Yogurt Flatbread. There should be serious consideration given to re-naming it “The Cookbook Club for Eaters” because it’s more accurate. Who doesn’t love to eat? Regardless, we each made a dish from one of our favorite cookbooks and brought it to share with the group.
The recipe for Yogurt Flatbread is from Christopher Kimball’s “Milk Street – Tuesday Nights” cookbook.
I love this book for several reasons:
1) It’s Christopher Kimball. He takes the time to explain why recipes work and how to be successful with them.
2) The book is divided into Nine different chapters with titles like: Fast, Faster, Fastest, Pizza Night, One Pot, and of course, Sweets! The goal of the book is to have easy meals on the table for Tuesday (or any) night. Most recipes are easily accessible for the home cook and the recipes are global!
3) There are pictures for every recipe. Super bonus points for this! I think it’s important you see the end result.
These Yogurt Flatbreads are no-yeast breads “baked” in a cast iron skillet. Slathered with garlic herb butter (or Za’atar butter or Harissa butter or just Butter butter) they are a lovely accompaniment to almost any meal and it takes less than 40 minutes to get them on the table.
Serving them was perfect for Cookbook Club because the chicken was in the oven and as people were arriving, the breads were coming out of the skillet, warm and ready to eat. So they’re great as an appetizer or side dish. It’s really up to you!
Yogurt Flatbreads
- March 20, 2020
- 6 Servings
- Print this
Ingredients
- 1 1/2 cups bread flour, plus more for dusting
- 1/4 cup whole-wheat flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- 3/4 cup plain whole milk yogurt
- 2 teaspoons honey
- 3 Tablespoons salted butter, melted
Directions
- Step 1
- In large bowl, stir together the flours, salt and baking powder.
- Step 2
- Add the yogurt and honey, then stir until a shaggy dough forms. Knead with your hands until the dough forms a cohesive ball. It will be slightly sticky.
- Step 3
- Turn the dough out onto a flour dusted counter and continue to knead until the dough is sticky instead of sticky – about 1 minute.
- Step 4
- Divide the dough into 6 equal pieces and shape each into a ball. Loosely cover with plastic wrap and let rest for 10 minutes.
- Step 5
- While the dough is resting, heat a 12-inch cast-iron skillet over medium-high heat.
- Step 6
- Roll each ball into an 8-inch circle. Don’t worry about making it perfectly round. I think a little but of irregularity makes it taste better.
- Step 7
- Place one dough round in the heated skillet and cook until the bottom is a toasty, spotty brown color, 1 to 1 1/2 minutes.
- Step 8
- Use tongs to flip the bread and cook the second side until spotty brown, about 1 minute.
- Step 9
- Transfer to a wire rack, flipping the bread so the first side that cooked is facing down. Brush top-facing side with melted butter.
- Step 10
- Repeat with the remaining rounds.
- Step 11
- Serve immediately.
Do you have a favorite cookbook? Are there things you love to serve when company comes over? I’d love to hear all about it! Leave a comment below, or find me on My Imperfect Kitchen Facebook Page or on Instagram and tell me all about it! I’m always happy to talk food!
If you’d like to see another Milk Street recipe, here’s one from last year: Seared Salmon with Avocado Sauce
Enjoy my friends! See you again soon!
