If you need a good, flavorful flatbread in less than 2 hours this is the recipe for you. You don't have to wait overnight to enjoy delicious yeasted bread great by itself or for dips like hummus.
Whisk water, yogurt, 1 tablespoon oil, yeast, and sugar in 2-cup liquid measuring cup until yeast dissolves. Whisk bread flour, whole-wheat flour, and salt together in bowl of stand mixer. Using dough hook with mixer on low speed, slowly add water mixture and mix until dough comes together, about 2 minutes. Increase speed to medium and continue to mix until dough is smooth and elastic, about 8 minutes. (If after 4 minutes dough is still very sticky, add 1 to 2 tablespoons extra flour; dough should clear sides of bowl but stick to bottom.)
Transfer dough to lightly floured counter and knead by hand to form smooth, round ball, about 1 minute. Place dough in large, lightly greased bowl, cover tightly with greased plastic wrap, and let rise until doubled in size, 1 to 1½ hours.
Adjust oven rack to middle position and heat oven to 200 degrees. Transfer dough to lightly floured counter, divide into 4 pieces, and cover with greased plastic. Working with 1 piece of dough at a time (keep other pieces covered), round dough into smooth, taut balls. Let balls rest, covered, for 10 minutes.
Grease 12-inch cast-iron skillet with remaining 1 tablespoon oil and heat over medium heat for 5 minutes. Meanwhile, press and roll 1 dough ball into 9-inch round of even thickness, sprinkling dough and counter with flour as needed to prevent sticking. Using fork, poke entire surface of round 20 to 25 times.
Using paper towels, carefully wipe out oil in skillet, leaving thin film on bottom and sides. Mist top of dough lightly with water. Place dough in skillet, moistened side down, then mist top surface of dough with water. Cover and cook until bottom of bread is browned in spots across surface, 2 to 4 minutes. Flip bread, cover, and continue to cook until lightly browned on second side, 2 to 3 minutes. (If bread puffs up, gently poke with fork to deflate.)
Brush 1 side of bread with about 1 teaspoon melted butter and sprinkle with sea salt. Serve immediately or transfer to ovensafe plate, tent with aluminum foil, and keep warm in oven. Repeat with remaining 3 dough balls, melted butter, and sea salt. Enjoy!
Yogurt Alternation: I have made this recipe several times and have switched out the yogurt each time. I have used anything from coconut yogurt to sour cream to vegan cream cheese. The yogurt adds moisture and a bit more flavor and therefore can be substituted for anything with a similar texture. (I substitute because my mom loves her yogurt and during the COVID-19 stay in place order, I don't want to use up anything she will miss.)
This flatbread is super versatile and goes great with anything from homemade hummus to shakshuka. If you are looking for a lighter bread with a pocket, try my homemade pita.
Recipe adapted from America's Test Kitchen.
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