Soft Butter Flatbread

We have a delicious flatbread recipe that appeals not only to breakfast but to every meal and that you will enjoy eating even on its own! It is so soft and delicious that this flatbread recipe will be one of your most frequently made recipes.

The big and soft yeast dough is shaped on the counter, thrown into the pan and cooked instantly. Moreover, it does not go stale that easily! In the following days, it turns into delicious toast, is eaten with chocolate cream on it, and goes very well as bread! If you are not going to consume it immediately, let us remind you that you should not oil it after cooking and keep it without air. We leave our video recipe below, hope you enjoy it!

First, add warm water and fresh yeast to a large kneading bowl and mix until the yeast dissolves. Then add the yoghurt and continue mixing.

Add half the flour and salt and mix until you get a homogeneous mixture. Start kneading by adding the remaining flour little by little. It will be a sticky dough. Do not add more flour to prevent sticking. You can work with the dough more easily by oiling your hands with oil.

Cover the dough you prepared with stretch film and let it ferment for at least 30 minutes.

After removing the stretch film on the fermented dough, oil your hands again and after degassing the dough, transfer it to a lightly floured counter.

After putting the dough on the counter, form meringues so that you get 8-10 flatbreads. Roll out the meringues on a lightly floured counter, about the size of a dinner plate. Be careful not to roll it too thin.

Meanwhile, heat the pan in which you will cook the flatbreads. Transfer the rolled out flatbread dough to the heated pan.

Bake until puffed and browned both front and back.

Then, grease both sides with melted butter and remove the flatbread from the stove. Make sure that the flatbreads you cook do not lie on top of each other for the first 10 minutes.