Taftoon Yogurt Bread
Thin skillet flatbreads with measured yogurt dough and reserved dusting flour.
Preparation: 20 min · Cooking: 1 hr 10 min · Total: 1 hr 50 min · 2 servings
Ingredients
- 145 g Wheat flour for the dough
- 50 g Pasteurized plain yogurt
- 0.5 tsp Instant yeast
- 0.25 tsp Salt
- 5 g Wheat flour reserved for dusting
- 50 ml Warm water according to yeast label
- 0.25 tsp Sugar
Instructions
Reserve flour and prepare yeast
The 150 g flour total is 145 g for dough plus 5 g reserved for dusting. Combine 0.5 tsp instant yeast and 0.25 tsp sugar with 50 ml water warm according to the yeast label, never scalding. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
The 150 g flour total is 145 g for dough plus 5 g reserved for dusting. Combine 0.5 tsp instant yeast and 0.25 tsp sugar with 50 ml water warm according to the yeast label, never scalding.
Mix and knead
Combine 50 g yogurt with 0.25 tsp salt, then the yeast mixture and dough flour. Knead from 7 minutes until smooth and pliable. Do not add unmeasured oil or flour.
Combine 50 g yogurt with 0.25 tsp salt, then the yeast mixture and dough flour. Knead from 7 minutes until smooth and pliable. Do not add unmeasured oil or flour.
Mix and knead: 420 seconds
Proof until expanded
Cover the dough and proof from 60 minutes until visibly expanded; room temperature affects timing. Half the formula makes one bread, the base two, fourfold eight.
Cover the dough and proof from 60 minutes until visibly expanded; room temperature affects timing. Half the formula makes one bread, the base two, fourfold eight.
Proof until expanded: 3600 seconds
Divide, roll and prick
Divide into two equal pieces and roll to about 3 mm using only the reserved 5 g flour. Prick with a fork. Half uses 72.5 g dough flour plus 2.5 g dusting; fourfold 580 g plus 20 g.
Divide into two equal pieces and roll to about 3 mm using only the reserved 5 g flour. Prick with a fork. Half uses 72.5 g dough flour plus 2.5 g dusting; fourfold 580 g plus 20 g.
Cook the first side
Heat a dry heavy skillet over medium-high heat. Cook one thin bread from 2 minutes until the underside has brown spots and it can be turned without tearing.
Heat a dry heavy skillet over medium-high heat. Cook one thin bread from 2 minutes until the underside has brown spots and it can be turned without tearing.
Cook the first side: 120 seconds
Turn and cook through
Turn and check from 1 minute. Continue as needed until cooked through; check a cooled cut sample for no raw or gummy centre. Surface browning alone does not confirm flour is cooked.
Turn and check from 1 minute. Continue as needed until cooked through; check a cooled cut sample for no raw or gummy centre. Surface browning alone does not confirm flour is cooked.
Turn and cook through: 60 seconds
Repeat at the same thickness
Cook remaining breads in batches at the same thickness. Do not taste raw dough or add nigella or extra fat not included in this formula. Maintain 3 mm thickness and medium-high heat in every batch.
Cook remaining breads in batches at the same thickness. Do not taste raw dough or add nigella or extra fat not included in this formula. Maintain 3 mm thickness and medium-high heat in every batch.
Cool before storing
Cool breads on a rack before airtight storage. Use within the selected 2-day limit; yogurt does not guarantee extended shelf life. Rewarm only already fully cooked bread.
Cool breads on a rack before airtight storage. Use within the selected 2-day limit; yogurt does not guarantee extended shelf life. Rewarm only already fully cooked bread.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Cool fully cooked bread on a rack before airtight storage; use within the selected 2-day limit. Yogurt does not guarantee longer shelf life.
Reheating
Rewarm only fully cooked bread; surface browning does not replace thorough initial cooking.
About this recipe
Thin skillet flatbreads with measured yogurt dough and reserved dusting flour.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.