Thank you! These are fantastic! These were delicious. Next time I’ll wait until after a minute if kneading before adding water. The ones we ate right away were amazing. I ‘can’ bookmark and make them, though. :) Lachha means entangled in a way. superb! Looking forward to seeing you soon!!! Two rounds of snacking or one?
this is why I don’t bake hahahaha. John Torode's yogurt flatbreads are perfect with a meze mix. This looks so good! It took about 7 minutes total. really do much better if I let the dough have an over night rest in the refrigerator. Hope you and your family stay happy and healthy :). They were also a bit harder to roll into coils. – I agree 90 mn is not a good estimate. She made no attempt to profiteer off of any cultural heritage. Worked really well!
Put the flour, salt, sugar and yeast in a large bowl and mix well.
Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth … I found the extra flour didn’t make them dry, and made it really easy to get them made up. so like I said above (in response to Elizabeth), I somehow missed the step of rolling them again once I curled them into the snail formation. They were delicious but not pillowy. Do you think you could use sour cream instead of yogurt in a pinch? Since we added water in the beginning, I wonder if I could have just used up all the fizz. Can you offer a whole wheat flour version?
Learn to cook fast, easy meals that don't sacrifice taste. They worked out absolutely brilliantly! Ack! A non stick frying pan would work great and so would a cast iron skillet! Served them with saag paneer .
I merely used the scallion pancake method to create more layers. As you can see, our photo of this particular flatbread recipe comes with beautiful heirloom tomatoes and a yogurt sauce on top, but I don't recommend doing that unless it's peak tomato season. Made these (subbed in cashew yogurt and coconut oil) yesterday. what would stop me from mixing scallions in and calling these scallion pancakes??
Hi Madonna,
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. I’d think so — you might find that you don’t need the extra liquid. I made these tonight with all whole wheat flour as written and they came out great! I made this with a bunch of minced garlic, oregano, and basil. I’m not sure where I went wrong, any tips for troubleshooting? I searched the site and didn’t find one. I’m excited to see the technique again as I had sadly not thought of it for awhile. I certainly never do. (I ordered them on Monday and they arrived yesterday — amazing.). Even better, after my impatience got the better of me and I stopped frying flatbreads after the fourth, I put the other four “snails” in an airtight container in the fridge. The flatbread tastes great with or without it. They taste wonderful. I served with your lentil sausage soup and it was a perfect combination on this stormy night. Yes. I may have never posted a bread recipe, but I hav an addiction to bread IRL that is unbreakable. I topped them with artichoke tapenade and cured meat and they were delicious! It will probably work but I of course didn’t test it with sour cream. It got on the board and rolling pin and so when I added more flour, it just ended up getting stuck on everything meaning I had to add more flour, a LOT more flour.
I’m not vegan but I’ve ended up with a tub of almond yogurt that I’m not particularly fond of. He wants them tonight. But they’re never as good as I want them to be.
They do look good though! After I published it, I learned that I’d somehow, and I don’t even know how, but somehow missed that paratha are also made with this spiraling technique so I added a hasty reference in the top paragraph, not realizing that it would now sound like I was saying “paratha are yeast-free yogurt flatbreads that are … very blah” which is untrue in two ways (they’re not always yogurt and they’re never blah). Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds. This recipe will be a permanent when curry is on the menu! I have many flat bread recipes that turn out real well. We loved these and couldn’t stop eating. In the spirit of helping others not to get as stressed and mess up their kitchen as much as I did: Yes, I read the comments the first time I saw this recipe, but when I started yesterday making these for dinner at 8.45 pm I had completely forgotten about the sticky dough issue. Also with salted butter, if I omit the salt? I've served them with our recipe for Spicy Lamb with Lentils and Herbs, stuffing the mix into the flatbread like a sandwich. Why not call a paratha a paratha? YUM! First I made a 1/4 batch using flour to see how they turned out in my hands. Dabbed on the butter using a wad of paper towel. This was delicious! If I’m making these ahead of time do I make & then reheat or wrap, store in fridge & then bake? Lack of yeast………that’s the least of my problems, I can’t even get flour! Thank you, as always.
I love the herb combination you used and butter chicken… (swoon!! They sure look delicious. I made them the night before and reheated in the toaster. I think there may well be some thickening agent in commercial yoghurt which is affecting this – I posted to very similar effect below about my experience using our homemade yoghurt (total disaster!) The breads are perfect for scooping up charred, mashed eggplant salad and other wonderful, summertime dishes in Paula Wolfert’s EASTERN MEDITERRANEAN COOKING. We were both so anxious to try them that we pressed ahead with what was available (my motto anyway) and my son likened them to paratha but better. I’ve made these twice so far. I ended up needing more melted butter to coat both sides of 8 breads. I’m guessing you would leave out the baking powder? Amazing recipe!!! I used regular yogurt, which (having done a number of brand comparisions) seems to have more protein content variability than greek yogurts. I hope you are referring to Deb’s shakshukanwith chickpeas and kale which is the bomb! At the time, I only had whole wheat and a small amount of spelt flour (no AP or 00 to be had, though I have since found some). Maybe a red little star or something to remind people to reread the comments before starting. These are a bit time consuming but totally worth it! Think of this as an amazing opportunity to grow while exploring a fabulous culture and diverse food tradition with your readers. New! I used Bob’s Red Mill 1:1 Gluten Free Flour and did not add the extra water. I just made your flatbread with buttermilk. I have become a cook that I was 50 years ago making everything from scratch. That said, is there any way you can send me this page via StumbleUpon? Thanks Jean! Hi Jan, I recently read (on KAF maybe?) I only went to 250 because I know my oven is a little hot. Any suggestions on dishes to eat this with? I absolutely understand why the South Asian commenters are concerned that the recipe be properly attributed. Deb is not like them at all. Cooking advice that works. I do have a suggestion though: It’d be helpful if the measurements were given in weight as well as volume. Cast iron gave the best golden glow, hands down, but I had to let the pan heat up fully and kept the temperature lower than recommended.
Cook It Real Good is a food blog that focuses on making the most of simple ingredients. Also, you crush it up lightly once you finish frying, as it stays crisper that way. I will be sure to try your recipe next. Ahhh, delicious! In my experience (limited as it is with GF flours) the issues seem to be more with yeast doughs and not so much with chemical leavened ones. So good! No snailing in KAF’s pillowy flatbread recipe. Can’t wait to give it a try. I hope this recipe works for you!!!
Ooooh….
this is why I don’t bake hahahaha. John Torode's yogurt flatbreads are perfect with a meze mix. This looks so good! It took about 7 minutes total. really do much better if I let the dough have an over night rest in the refrigerator. Hope you and your family stay happy and healthy :). They were also a bit harder to roll into coils. – I agree 90 mn is not a good estimate. She made no attempt to profiteer off of any cultural heritage. Worked really well!
Put the flour, salt, sugar and yeast in a large bowl and mix well.
Dust a cutting board with a little flour and dump the mixture out. Knead the dough until it is smooth … I found the extra flour didn’t make them dry, and made it really easy to get them made up. so like I said above (in response to Elizabeth), I somehow missed the step of rolling them again once I curled them into the snail formation. They were delicious but not pillowy. Do you think you could use sour cream instead of yogurt in a pinch? Since we added water in the beginning, I wonder if I could have just used up all the fizz. Can you offer a whole wheat flour version?
Learn to cook fast, easy meals that don't sacrifice taste. They worked out absolutely brilliantly! Ack! A non stick frying pan would work great and so would a cast iron skillet! Served them with saag paneer .
I merely used the scallion pancake method to create more layers. As you can see, our photo of this particular flatbread recipe comes with beautiful heirloom tomatoes and a yogurt sauce on top, but I don't recommend doing that unless it's peak tomato season. Made these (subbed in cashew yogurt and coconut oil) yesterday. what would stop me from mixing scallions in and calling these scallion pancakes??
Hi Madonna,
Tip the dough onto a well-floured surface and knead with your hands for a minute or two. I’d think so — you might find that you don’t need the extra liquid. I made these tonight with all whole wheat flour as written and they came out great! I made this with a bunch of minced garlic, oregano, and basil. I’m not sure where I went wrong, any tips for troubleshooting? I searched the site and didn’t find one. I’m excited to see the technique again as I had sadly not thought of it for awhile. I certainly never do. (I ordered them on Monday and they arrived yesterday — amazing.). Even better, after my impatience got the better of me and I stopped frying flatbreads after the fourth, I put the other four “snails” in an airtight container in the fridge. The flatbread tastes great with or without it. They taste wonderful. I served with your lentil sausage soup and it was a perfect combination on this stormy night. Yes. I may have never posted a bread recipe, but I hav an addiction to bread IRL that is unbreakable. I topped them with artichoke tapenade and cured meat and they were delicious! It will probably work but I of course didn’t test it with sour cream. It got on the board and rolling pin and so when I added more flour, it just ended up getting stuck on everything meaning I had to add more flour, a LOT more flour.
I’m not vegan but I’ve ended up with a tub of almond yogurt that I’m not particularly fond of. He wants them tonight. But they’re never as good as I want them to be.
They do look good though! After I published it, I learned that I’d somehow, and I don’t even know how, but somehow missed that paratha are also made with this spiraling technique so I added a hasty reference in the top paragraph, not realizing that it would now sound like I was saying “paratha are yeast-free yogurt flatbreads that are … very blah” which is untrue in two ways (they’re not always yogurt and they’re never blah). Just leave on the counter for 10 minutes or so to bring to room temperature, then zap in the microwave to warm up for 20 seconds. This recipe will be a permanent when curry is on the menu! I have many flat bread recipes that turn out real well. We loved these and couldn’t stop eating. In the spirit of helping others not to get as stressed and mess up their kitchen as much as I did: Yes, I read the comments the first time I saw this recipe, but when I started yesterday making these for dinner at 8.45 pm I had completely forgotten about the sticky dough issue. Also with salted butter, if I omit the salt? I've served them with our recipe for Spicy Lamb with Lentils and Herbs, stuffing the mix into the flatbread like a sandwich. Why not call a paratha a paratha? YUM! First I made a 1/4 batch using flour to see how they turned out in my hands. Dabbed on the butter using a wad of paper towel. This was delicious! If I’m making these ahead of time do I make & then reheat or wrap, store in fridge & then bake? Lack of yeast………that’s the least of my problems, I can’t even get flour! Thank you, as always.
I love the herb combination you used and butter chicken… (swoon!! They sure look delicious. I made them the night before and reheated in the toaster. I think there may well be some thickening agent in commercial yoghurt which is affecting this – I posted to very similar effect below about my experience using our homemade yoghurt (total disaster!) The breads are perfect for scooping up charred, mashed eggplant salad and other wonderful, summertime dishes in Paula Wolfert’s EASTERN MEDITERRANEAN COOKING. We were both so anxious to try them that we pressed ahead with what was available (my motto anyway) and my son likened them to paratha but better. I’ve made these twice so far. I ended up needing more melted butter to coat both sides of 8 breads. I’m guessing you would leave out the baking powder? Amazing recipe!!! I used regular yogurt, which (having done a number of brand comparisions) seems to have more protein content variability than greek yogurts. I hope you are referring to Deb’s shakshukanwith chickpeas and kale which is the bomb! At the time, I only had whole wheat and a small amount of spelt flour (no AP or 00 to be had, though I have since found some). Maybe a red little star or something to remind people to reread the comments before starting. These are a bit time consuming but totally worth it! Think of this as an amazing opportunity to grow while exploring a fabulous culture and diverse food tradition with your readers. New! I used Bob’s Red Mill 1:1 Gluten Free Flour and did not add the extra water. I just made your flatbread with buttermilk. I have become a cook that I was 50 years ago making everything from scratch. That said, is there any way you can send me this page via StumbleUpon? Thanks Jean! Hi Jan, I recently read (on KAF maybe?) I only went to 250 because I know my oven is a little hot. Any suggestions on dishes to eat this with? I absolutely understand why the South Asian commenters are concerned that the recipe be properly attributed. Deb is not like them at all. Cooking advice that works. I do have a suggestion though: It’d be helpful if the measurements were given in weight as well as volume. Cast iron gave the best golden glow, hands down, but I had to let the pan heat up fully and kept the temperature lower than recommended.
Cook It Real Good is a food blog that focuses on making the most of simple ingredients. Also, you crush it up lightly once you finish frying, as it stays crisper that way. I will be sure to try your recipe next. Ahhh, delicious! In my experience (limited as it is with GF flours) the issues seem to be more with yeast doughs and not so much with chemical leavened ones. So good! No snailing in KAF’s pillowy flatbread recipe. Can’t wait to give it a try. I hope this recipe works for you!!!
Ooooh….