Flatbread

Makes: 12 flatbreads

Time: 5 min prep, 25-30 min cook

2 cups flour

2 tsp baking powder

1/2 to 1 tsp salt

1 1/2-2 cups full fat plain yogurt

Butter for greasing

In a large bowl, combine the flour, baking powder, and salt. Add most of the yogurt and mix with a spatula until the flour has absorbed the yogurt. Keep mixing until the dough into a smooth ball. You may end up using all of the yogurt.

Divide the dough into 12 balls

The easiest way to roll the bread out is to grease the counter & rolling pin.

Working with one ball of dough at a time, roll each one out into an 8 inch circle. Roll the dough as thin as possible (so thin it is almost transparent) because it will shrink to about 1/2 size and puff up when cooked.

Heat a large skillet (or griddle) over medium heat. Add a pat of butter, then place a flatbread in the skillet let it cook until it starts to bubble and gets golden brown on the bottom. Flip over and cook the other side until it is brown.

Stack on a plate and cover with a towel to keep it warm.

Store at room temperature for up to 3 days.

This recipe works well for pitas or for flatbread chips.