Mix: In a bowl, combine the self-rising flour and Greek yogurt. Stir with a fork until a shaggy dough forms.
Knead: Turn the dough out onto a lightly floured surface. Knead for 2-3 minutes until the dough is smooth and no longer sticky. If it’s too wet, add a little more flour, one tablespoon at a time.
Shape: Divide the dough into 4 equal pieces. Roll each piece into a ball, then use a rolling pin to flatten them into ¼-inch thick circles (for flatbreads). For a loaf, shape the entire portion of dough into a round or oval loaf.
Cook:
· Stovetop (for Flatbreads): Heat a non-stick skillet over medium-high heat. Cook each flatbread for 2-4 minutes per side, until puffed and golden brown with charred spots.
· Oven (for a Loaf): Preheat oven to 375°F (190°C). Place the shaped loaf on a parchment-lined baking sheet. Optionally, brush with a little milk or olive oil and sprinkle with sea salt or everything bagel seasoning. Bake for 20-25 minutes, until golden brown and hollow-sounding when tapped.
Important Pro-Tips & Variations
· Make Your Own Self-Rising Flour: Don’t have any? For every 1 cup of all-purpose flour, whisk in 1½ tsp of baking powder and ¼ tsp of salt.
· Yogurt is Key: Use thick, full-fat Greek yogurt for the best results. If your yogurt is watery, strain it through a cheesecloth for a bit first. A runny yogurt will require more flour and can make the bread dense.
· Don’t Over-knead: Knead just until the dough is cohesive. Overworking it can make the bread tough.
· Flavor It Up! This is a fantastic base for customization. Before kneading, you can add:
· Garlic powder, dried herbs (rosemary, thyme)
· Grated cheese (cheddar, Parmesan)
· Everything Bagel Seasoning
It’s not a tall, airy, yeast-leavened loaf, but it’s an incredibly quick, satisfying, and versatile bread that’s perfect for soups, stews, sandwiches, or just eating warm with a little butter. It’s a game-changer for a quick bread fix
