Yep, you're making bread tonight.
The idea of baking bread for dinner feels like a fever dream, perhaps sparked by bingeing one too many reruns of. And while whipping up a loaf of sourdough on a Tuesday is wildly ambitious and, frankly, totally inadvisable, flatbread, on the other hand, is downright easy. You don’t even have to turn on your oven! It’s a low-commitment bread for busy and impatient people, and thus perfect for weeknights, impromptu dinner parties, and any other time you feel like eating it.
Once the yogurt is incorporated, knead the dough with your hands until it’s mostly smooth, which should take about a minute. Divide the dough into two places and wrap them in plastic, then set them aside for 15 minutes. Next comes the fun part: rolling out the flatbreads. Take a moment to dust your work surface with some all-purpose flour, which will prevent the dough from sticking to your countertop. Then, working one at a time, roll out the dough until it’s as thick as two stacked quarters . Use a clean wine bottle if a rolling pin hasn’t made its way into your kitchen arsenal, and don’t stress if the flatbreads aren’t perfectly round.
Once both flatbreads are rolled out, heat a medium cast-iron skillet over medium-high. Cook flatbread until underside is golden brown and puffy with a few charred spots, about two minutes, then turn and cook the other side until it’s golden brown, about a minute longer. Transfer to a plate, then repeat with remaining dough.
It’s tempting to devour these flatbreads when they’re straight out of the skillet, but adding toppings will make them even more delicious. We love to pile on
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