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Layered yogurt flatbreads - Smitten Kitchen (via burntflowers)

Seen via @burntflowers on FB, who said:

Made these “layered yogurt flatbreads” (aka: parathas) yesterday, and they are VERY GOOD.

Note that the recipe calls for adding yogurt + 2 tbsp of water to the bowl. I only added 1 tbsp of water and my dough was so sticky I had to add a bunch more flour. I recommend adding just the yogurt to the flour/salt/bp and then see how it feels when you start to knead it. You might still need to add flour at that point. It depends on how wet your yogurt is.

I’m sure you could easily veganize it by using a plant-based yogurt & olive oil instead of yogurt & butter.

  • 2 cups (260 grams) all-purpose flour, plus more for rolling
  • 2 teaspoons kosher salt (I use Diamond, use half of another brand, here’s why)
  • 1 teaspoon baking powder
  • 1 cup plain, full- or low-fat yogurt (Greek or regular)
  • 2 to 4 tablespoons water
  • 4 tablespoons melted, unsalted butter, olive oil, coconut oil, or ghee (for assembly)