Ingredients:
- 1 package active dry yeast
- 1 teaspoon sugar
- 1/2 cup water
- 1/4 cup olive oil (or vegetable oil)
- 1/3 cup plain yogurt
- 1 egg
- 2 1/2 cups flour
- 1 teaspoon salt
Method:
- In a small bowl, add sugar and dry yeast to lukewarm water. Stir to dissolve; then let sit for about ten minutes.
- Combine oil, yogurt and egg in mixing bowl. Whisk together until smooth.
- Once the yeast is frothy and doubled in size, add to liquids and stir.
- Mix salt and one cup of flour. Add to liquids and mix well.
- Continue to add flour, 1/2 cup at a time until the dough can no longer be stirred with a spoon.
- Turn onto a floured countertop and knead for several minutes, adding flour as necessary.
- The dough should be smooth and not sticky.
- Cover the dough and let rise in a warm place until doubled in bulk.
- Then gently flatten the ball of dough and cut into eight pieces.
- Form each piece into a ball.
- Spray a large, heavy cast iron skillet with cooking oil and place over medium heat until sizzling hot.
- Roll out one ball of dough at a time to form a circle about 1/4" thick and 6" in diameter.
- Place the circle of dough on the hot skillet and watch the bubbles form.
- Flip the dough over to cook the other side to a golden brown colour.
- Brush with olive oil or melted butter and sprinkle with sea salt (or herb of your choice).
- Continue until all 8 circles are cooked.
- Serve hot off the press...just as they are. Or serve together with Tzatziki Dip.
