I make - Yogurt flatbread (no yeast no egg)

After failing no-yeast flatbread a few times, I finally got this to work. The key is to use thick Greek yogurt, preferably by Fage, or at 10% protein if using other brands (check the nutritional labels). Non-fat version works fine for me. If you want a richer taste, add a tablespoon of olive oil. The dough shapes up nicely which can be kneaded. And the cooked flatbread is chewy, just like the gluten-ful version I remember. The recipe below gave me three dinner size flatbread and I managed to get the third one puffed up nicely.

Yogurt flatbread/pitas

- 75 g Doves Farm Freee brown bread flour

- 75 g All-purpose gluten-free flour blend

- 1 tsp baking powder

- 1/4 (rounded) tsp salt

- 150 g thick Greek-style yogurt with 10% protein

In a mixing bowl combine all dry ingredients. Use a whisk to mix well. I use two types of gluten-free flour here but you can use 150 g of a single flour of either type.

Pour 2/3 of the yogurt in. Mix to combine and add the rest yogurt tablespoon by tablespoon (eyeball is sufficient) to form a dough. The final dough is slightly tacky with no dry flour/crumbs in the bowl. Lightly knead a few times. Cover and let the dough rest for 20 minutes. It can be used straightaway but resting for a while helps flour hydrate better.

Heat a skillet on the stovetop for 5 minutes. Portion the dough into 3-4 pieces. Roll each flatbread portion between two pieces of cling film or nonstick baking paper to a thickness of 2-3 mm. Dry roast each flatbread in a hot skillet, 90 sec for the first side and 60 sec for the other side. Or check with flat spatula to see how charred you like your flatbread before flipping over. My third one puffed up nicely creating a pita pocket. I guess that's when the pan is the hottest. Stack and cover them in a kitchen towel.