Mix well using a whisk or spoon until smooth and slightly frothy.
Technical tip: Yogurt combined with baking powder effectively replaces yeast. It triggers a slight rapid fermentation thanks to its natural acidity, resulting in soft bread without waiting.
Step 2: Add flour and salt
Gradually add sifted flour while mixing with a wooden spoon or your hands. Add also:
- Salt
- Vegetable oil
Caution: Do not overknead. Stop once the dough is soft, non-sticky, and uniform. This preserves the bread’s tenderness.
Step 3: Short rest
Let the dough rest for 2-3 minutes under a clean towel. This allows the gluten to relax, making the dough easier to roll out.
Step 4: Divide and roll out
Divide the dough into 10 equal portions (or 8 for thicker breads).
- Shape smooth balls.
- Cover them with a damp cloth to prevent drying.
- Roll each ball into a thin disk, about the size of a dessert plate (~15 cm diameter), using a rolling pin.
Pro tip: The thinner you roll, the faster and lighter the bread cooks. For denser bread, leave it slightly thicker.
Step 5: Cook on the skillet (no oil)
- Heat a non-stick skillet over medium heat.
- Do not add oil to the pan.
- Cook each disk for 1-2 minutes per side until golden and slightly puffed.
- Flip using a spatula as soon as small bubbles appear on the surface.
Tip: Cover the pan with a lid to trap steam — this helps cook the inside without drying it out.
Result: Warm, soft, and flavorful bread
Once cooked, the bread should be:
- Light, slightly crisp on the outside
- Soft inside
- Evenly golden with brown spots
You can brush lightly with olive oil or melted butter for extra flavor.
