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Flatbread - Quick Using only yogurt for texture and flavor. Makes quickly with a 30 minute rest. But rolling out does take some time. ~To make 8 flatbreads by hand
In large bowl whisk: 15 oz white flour 5 oz whole wheat pastry flour 1 T salt 1 t baking powder Stir in: 16 oz plain whole milk yogurt until well combined. Stretch and fold in the bowl, rest about 5 minutes, do it again, until it is smooth. Divide into 8 pieces - 4 oz each. Stretch them into tight balls and rest under damp towel 30 minutes. On lightly floured surface roll out to about 1/16 or 1/8 thick. Bake on warm cast iron in fat 2-3 minutes per side until it is puffed and has golden brown spots. Wrap in towel to keep soft. Store airtight if there are any leftovers!
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