This is how you make the fluffiest flatbreads

Say wine, snacks or haute cuisine and the food lovers of online food magazine FavorFlav know where to drink, how to eat and what to cook. This time our chefs serve you: the recipe for the lightest flatbread.

Flatbread is not difficult to make and more than just some flour, baking powder and yogurt (!) is all you need. For people who want to make it at home frying it is a breath of fresh air, especially if you don't feel like the hassle of sourdough bread…

So you don't need much at home, and those (Greek) yogurt is really the trick for airy, fresh rolls. But with this one extra step, which we learned from Smitten Kitchen, you will get your flatbreads even a bit fluffier, so you bite into a cloud with every piece… A cloud of soft, buttery carbs that is!

With this trick, your flatbreads become even airier
What you need to do is first divide the dough as you normally would for your individual flatbreads, but then form those small balls into a thin snake and roll them up like a snail shell. On its side, like a fallen little snail. Let these rolls rest for a moment before you roll them flat again with a rolling pin and bake them in the pan, for the lightest inside.

This is how you make the fluffy flatbreads

• Mix flour, salt and baking powder in a large bowl.
• Add the yogurt and 2 tablespoons of water and mix well until it comes together.
• You might need a bit more water, then start again with 1 tablespoon.
• Form it into a loose ball.
• Place this ball on a floured surface and knead further into a ball, for about 1-2 minutes.
• Place the mixing bowl upside down over the ball and let it rest covered for 30 minutes.
• Then divide the dough into 8 equal pieces/balls.
• Work with the pieces one by one as follows: roll out into an oval, brush with butter or oil, roll away from you into a snake and roll this snake up like a lying snail shell.
• Place on the floured work surface and cover with a tea towel.
• Repeat with the rest of the dough balls and let rest for 15-20 minutes.
• Preheat the oven to 150 degrees with a large baking sheet (to keep them warm, the cooking happens in the pan).
• Heat a frying pan over medium heat.
• Roll as many snail shells as will fit in your frying pan at once, flatten again with the rolling pin and brush the top again with butter or oil.
• Place with the buttered side in the pan and bake the bottom until golden brown for about 5 minutes.
• Meanwhile, brush the top with butter, flip them over and bake that side until golden brown as well.
• Keep warm in the oven until they are all ready.

Delicious with a curry, as a thick wrap, or just like that with good butter and some Maldon salt. Enjoy!

Thanks to: Smitten Kitchen