Turkish flatbread: Explore a whole new dimension of tasty meal options

Method

• Combine the yeast, sugar, and water into a medium-large bowl and stir well. Allow sitting in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated. Whisk in the Greek yoghurt olive oil and salt.
• Add flour and parsley and stir with a wooden spoon or sturdy spatula until the dough comes together. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
• Divide dough into 10 equal pieces, sprinkle lightly with flour, and then cover with a clean kitchen towel. Allow resting for 15 minutes.
• Preheat a medium sauté pan to medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle with your hand and place it in the pan, oiled side down. Lightly brush the top surface with oil. Allow the flatbread to cook for about 1 to 1½ minutes until the top surface is covered with bubbles and the underside is golden around the edges and in spots.
• Flip to the opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don’t overcook on the second side. Repeat rolling, oiling and cooking with the remaining portions of dough.
• Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
• When cool, store in a zip lock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper towelling and heat in the microwave on low power until warm