Layered yogurt flatbreads from Smitten Kitchen 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

  • anothersarah on June 28, 2023

    Reliably good (just like any SK recipe) but a little heavier than I wanted to accompany a tray bake. I also found it difficult not to get a hole in the middle due to the shaping used. I made these instead of the GKS oat and yogurt flatbread which seemed lighter and better for a tray bake. These would be excellent for a dip where you're not adding much more than sauce.

  • Skamper on June 09, 2020

    The first time I made these I subbed chickpea flour and they were a disaster. Not because of the flour but there was too much liquid and they were completely un-kneadable. She just updated the recipe recognizing the liquid issue and really cutting it back. This time I used regular AP flour (half recipe). The dough looked pretty dry in the bowl after mixing in the yogurt, so I added 1 T of water. This was a mistake; I should have kneaded it first to see if it was really necessary. I ended up having to add quite a bit more flour during the kneading and rolling. They still turned out pretty well and I would make again.

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