Grilled yogurt flatbreads from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 102) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tate_2agj8g on May 27, 2026

    I cooked it like a tortilla on the stovetop and it was excellent

  • averythingcooks on December 12, 2023

    These are lovely but be warned, it may seem like too much flour (stick with it...it will incorporate). I used a regular cast iron pan as they ended up too long to fit my grill pan (realized too late & could change how I shape for next time). I sprinkled them with za'atar as they came out of the pan, served them with chicken souvlaki, tzatziki etc and did wish I had added some garlic to the dough. She is right in that this makes 4 LARGE flat breads...the 2 of us split 1 for our dinner.

  • Running_with_Wools on January 18, 2022

    Super easy and really good fresh and warm with the Street Cart Chicken and rice.

  • kari500 on May 03, 2020

    Yep, this works! I did them in a cast iron skillet, and felt like a goddess (when the truth is, they are really easy). I put in one clove of garlic, and I think I'd prefer more, since I didn't taste it at all. And this makes a LOT, so next time I'll do as she suggests and maybe only use half for one time, and save the other half for later in the week. Thanks to Rutabaga for the warning about making sure they are cooked inside.

  • hirsheys on April 25, 2020

    These were easy and quite good. I used a bit of whole wheat flour (to save my AP) and now I’m curious about how they would be with all white. Next time, I’d do them in a flat cast iron pan, rather than a grill pan.

  • Rutabaga on April 22, 2020

    These are fantastic flatbreads, possibly the best I've made. They are so tender, and just a tad tangy from the yogurt. I added a little garlic to the dough and cooked them in a cast iron skillet on the stove. They're very easy to shape, but watch the temperature when baking them, as they really puff up and can be doughy if you don't give them enough time to bake thoroughly without scorching.

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