Yeast yogurt pita

Step-by-step recipe

Step 1:

Place flour in a bowl, add 3 grams of instant yeast, 6 grams of sugar and 3 grams of salt, mix well.

Step 2:

Add 90 grams of yogurt.

Step 3:

Pour in 100 ml of warm water and mix well with chopsticks until dough flakes form.

Step 4:

Add 15 grams of olive oil and knead the dough by hand until smooth.

Step 5:

Cover the dough and wait for about an hour and a half until it doubles in size.

Step 6:

Sprinkle the dough with flour, knead it a little to release any air bubbles, and transfer it to a floured board.

Step 7:

Using your hands, form the dough into a thick, round "flatbread" and divide it into 8 pieces.

Step 8:

Form balls by folding the dough inward and rolling it between your palms. Cover with a towel.

Step 9:

Take the first ball, flatten it with your hand and roll it out with a rolling pin to a circle 10-12 cm in diameter.

Step 10:

Place the tortilla in a dry frying pan and cook over medium heat for about 45 seconds or until air bubbles appear.

Step 11:

Flip and cook for another 45 seconds. The flatbread should puff up with air.

Step 12:

Turn over a few more times, patting with a spatula.

Step 13:

Repeat the same with all the flatbreads.

Step 14:

Serve whole with hummus or cut in half and fill the inside pocket with any filling.

Cooking tips

The yogurt for the pancakes needs to be fairly thick, natural, and free of additives. You can use slightly expired yogurt, but not completely spoiled.

While you are working with one portion of dough, keep the remaining balls under a towel so that they do not dry out.

If air starts to leak out of the flatbread while frying, press down the cracked edge with a spatula.