Flatbreads are wonderfully simple to make and extremely delicious. They’re probably the first breads humans ever made; and many tasty variations have been created over the ages. From traditional old school variants to cheesy stuffed super delicious abominations like the one you’re looking at right now.
It’s been a while since I’ve made any additions to the flatbread playlist, and I was craving something new. I looked in my fridge and saw ham, cheese, spring onions, and yogurt, and I decided to throw all of them into this recipe.
Yogurt is a great water replacement in bread dough. Its acidity tightens the gluten structure and allows us to add an unreasonable amount of it. This recipe contains more yogurt than flour. Yogurt also contains fat which makes it a convenient two-for-one ingredient.
This recipe makes 5 flatbreads. You can adjust the filling; as long as it’s not too wet, anything will work.
Watch the video down below for detailed instructions.
Ingredients
For the dough –
270g (9.5oz) 5% fat yogurt
4g (0.14oz) salt
3g (0.1oz) instant dry yeast or 3.6g (0.12oz) active dry yeast or 9g (0.32oz) fresh yeast
250g (8.8oz) white bread flour
For the filling –
200g (7oz) cheese. I used gouda.
100g (3.5oz) ham
30g (1oz) spring onions
1 garlic clove
Sesame seeds for coating
Oil for cooking
To learn more about no-knead bread dough temperature control click here.
The flour I use has a protein content of 13%. If your flour is weaker, then you may need to lower the hydration.
If you are using active dry yeast, then you may need to let it sit in the water for 10 minutes before adding the other ingredients or else it could take a lot longer to raise the dough.
Method
- Make the filling. Grate the cheese, chop the ham, cut the onions, and grate the garlic. Mix together and divide into 5 equal pieces. Shape into balls and place in the fridge for later.
- Make the dough. In a large bowl combine the yogurt, yeast, and salt. Mix well to dissolve the salt and yeast. Add the flour and mix to a dough. *Desired dough temperature 24C (75F). If your dough is warmer, then it will ferment more rapidly. If it is cooler, then it will take longer. Mine turned out cooler, so I extended the fermentation times to 60 minutes.
- Ferment for 45 – 60 minutes.
- Fold.
- Ferment for 45 – 60 minutes.
- Divide the dough into 5 equal pieces and shape into balls.
- Ferment for 45 – 60 minutes.
- Fill the dough balls with the cheese and ham filling.
- Final proof 30 minutes.
- Cook the flatbreads on medium-high heat for 4 – 5 minutes flipping every minute.
Leave to cool down slightly and tuck in.
Keep in mind that the conditions in each kitchen are different, so fermentation times may vary for you. It is up to the baker to control the bread and react accordingly.
Your oven may be different too, so your baking time may vary.
