How To Make Flatbread Easy Fast 2 Ingredient Recipes

2-INGREDIENT FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together yogurt and flour until it forms a smooth dough.
• Transfer the dough to a floured surface. Divide into 4 equal parts.
• Roll out each piece of dough to about 8 inches (20 cm) in diameter, using plenty of flour to prevent sticking or tearing.
• Cook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked through.
• Enjoy!

2 INGREDIENT FLATBREAD- NO YEAST!

Steps:

• In a large mixing bowl, combine your self-rising flour with Greek yogurt and mix well, until combined. Use your hands to incorporate the flour and yogurt and form a ball of dough.
• Lightly flour a wooden or kitchen surface. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circular shape. Divide the dough into 8 even portions.
• Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 8 uncooked flatbreads.
• Heat a large, non-stick pan on medium heat. When hot, place one flatbread on the heated surface and cook for 2-3 minutes, before flipping and cooking for another two minutes. Repeat the process until all the flatbreads are cooked.

HOW TO MAKE FLATBREAD (EASY, FAST, 2-INGREDIENT)

Steps:

• Make the dough by hand - Put the flour in a large bowl, add dry yeast, and mix well with a fork. Add water and mix with a fork or a pair of chopsticks, stirring in a clockwise direction, until water is fully incorporated with flour. Dust both hands with flour and start by using one hand to knead until dough begins to form. The dough should be soft, but shouldn't stick to the bottom of the bowl. Blend in more flour if the dough sticks to the hands, 1 teaspoon at a time. Dust a cutting board or working surface with flour and transfer the dough onto the cutting board. Continue kneading the dough for a few minutes, until the surface becomes smooth.
• Make the dough using a food processor or mixer - Add the flour and the yeast into the food processor (or mixer), pulse a few times to mix well. Add the water and mix until it forms a dough. Transfer the dough onto a dusted working surface. Knead for a few minutes until the surface becomes smooth.
• Make the dough using a Kitchenaid - Add the flour and the yeast into the Kitchenaid bowl. Mix on low for a few revolutions. Gradually add the water. Mix until it forms a smooth dough, 10 minutes or so.
• Transfer the dough to a dusted bowl. Cover the bowl with plastic wrap. Rest the dough for 10 to 15 minutes (*Footnote 1).
• Dust both hands again and knead the dough a few times. Divide the dough into 10 equal parts, and shape each one into a ball by hand. Transfer the dough onto a dusted tray and cover with plastic wrap. Let rest for another 10 minutes.
• Dust both hands and the working surface. Place one dough ball on the working surface, then press it with the palm into a round shape. Use a rolling pin to flatten the dough into a 1/4 inch (6-mm) thick round disk. Set aside. Shape the rest of the dough balls the same way.
• Heat a cast iron pan or nonstick skillet with a few drops of oil over medium heat. When skillet is hot, turn to medium low heat. Place a round piece of dough into the skillet and cover the pan (cook one or two doughs at a time, depending on the size of the skillet). Use a spatula to turn the dough occasionally, 1 to 2 minutes per side, and cook covered during the process, until both sides turn golden brown and the bread is inflated. Transfer finished buns to a plate or cooling rack.
• When the buns have cooled down a bit, use a knife to split them horizontally, half-way through. Separate the inside of the bun with your fingers, taking care not to tear the two layers apart. The bun should form a pocket.