Fast Flatbread

1:1 ratio flatbread. No yeast, no oven.

Inputs (per flatbread)

• 25g plain flour
• 25g Greek yogurt (full fat)
• Pinch of fine salt

Execution

1. Combine flour, yogurt, and salt. Work into a rough shaggy mass, then knead on a clean board for 120 seconds until smooth and elastic.
2. Rest covered for 30 minutes. Gluten relaxes; rolling becomes effortless.
3. Heat a dry cast iron or heavy skillet over medium-high until smoking.
4. Roll dough to 2mm thickness on a lightly floured surface.
5. Cook 90 seconds on side one until blistered and charred in spots. Flip, cook 60 seconds on side two.

Do not linger. Overcooking turns flatbread into cardboard.