Quick and Easy Homemade Flatbreads: Soft, Fluffy, and Perfect for Any Meal

Ingredients:

1 teaspoon sugar (5 grams)
1 teaspoon salt (5 grams)
1 tablespoon vegetable oil (10 ml)
1 tablespoon yogurt (20 grams)
1 cup milk (200 ml)
2.5 cups flour (300 grams)
1 tablespoon yeast (7 grams)

Directions:

Mix Wet Ingredients:

In a mixing bowl, combine the sugar, salt, vegetable oil, yogurt, and milk. Stir until the sugar and salt dissolve.
Add Dry Ingredients:

Add the flour and yeast to the bowl. Mix and knead the dough for 4-5 minutes until it’s soft and doesn’t stick to your hands.

Let Dough Rest:

Cover the dough and let it rest for 20 minutes to ferment.
Shape the Dough:

After resting, press the dough to release the air. Divide the dough into 12 equal parts and roll each into a ball.
Roll and Bake:

Roll each ball into small circles, not too thin. Place them on a baking tray, cover, and let them rest briefly. Preheat the oven to 250°C (480°F) and bake for 6 minutes until golden and puffed.
Serve:

Serve the flatbreads warm with your favorite dips, spreads, or as a side to any meal.
Serving Suggestions:

Serve with hummus, tzatziki, or any favorite dip.
Use as a base for quick mini pizzas.
Pair with soups or stews for a hearty meal.
Cooking Tips:

Ensure the dough is soft but not sticky for easy rolling.
You can brush the tops with a little butter or oil before baking for a golden crust.
If you prefer a more savory flavor, add herbs or garlic powder to the dough.
Nutritional Benefits:

Yogurt: Adds calcium and probiotics, which are great for digestion.
Milk: Provides additional calcium and protein.
Flour: A source of carbohydrates, offering energy.
Dietary Information:

Vegetarian-friendly.
Can be made vegan by substituting yogurt and milk with plant-based alternatives.
Nutritional Facts (Per Serving):

Calories: 150
Carbohydrates: 24g
Protein: 4g
Fat: 4g
Fiber: 1g
Storage:

Store any leftover flatbreads in an airtight container at room temperature for up to 2 days.
Reheat in the oven or a skillet before serving.