ORONTES YOGURT
Flat Beard
1 ¼ cups warm water (105-110 ̊F)
2 TBSP extra virgin olive oil
2 ¼ teaspoons active dried yeast (1 packet)
2 teaspoons salt
1 TBSP sugar
3 ¾ cups all-purpose flour
¾ cups Orontes Yogurt
¼ cup finely chopped parsley
- Combine the yeast, sugar, and water into a large bowl and stir well. Allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
- Whisk in the Orontes Yogurt, olive oil and salt.
- Add flour and parsley and stir with a wooden spoon or spatula until the dough comes together. Turn dough out onto a floured counter. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
- Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes.
- Preheat a pan to a medium-low heat. While pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. Place in pan, oiled side down. Lightly brush the top surface with oil. Allow the flatbread to cook for about 1 to 1 ½ minutes, until top surface is covered with bubbles and underside is browned around the edges.
- Flip to opposite side and cook for another 1 ½ minutes. Don't overcook on the second side. Repeat the same process with remaining portions of dough.
- Sprinkle flatbreads with chopped parsley when finished, if desired. Stack in a clean kitchen towel after cooking to retain softness.
- When cool, store in a plastic bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper towel and heat in the microwave.
- ENJOY!!!
