Directions:
- Place the warm water into a large mixing bowl. Sprinkle the yeast onto the water, and stir gently until the yeast is dissolved.
- Place the yogurt into a medium mixing bowl, and slowly add the boiling water, stirring to fully incorporate. Allow the mixture to cool until it is 105°-115°F.
- Once cooled, add the yogurt mixture to the yeast mixture.
- Stir in 3 cups of flour, adding in 1/2 cup batches and stirring until each is fully incorporated.
- Continue to mix the resulting sponge for approximately two minutes, stirring in one direction only.
- Cover the bowl with plastic wrap and allow the sponge to stand for 30 minutes.
- After 30 minutes, remove the plastic and cover the sponge with the oil and salt.
- Add the remaining flour, 1/2 cup at a time, mixing with your hands to incorporate and form a dough.
- Once all of the flour has been added to the dough, turn it out of the bowl onto a lightly floured surface.
- Knead the dough for approximately 10 minutes, until it becomes smooth and elastic, adding more flour as necessary if the dough is too sticky.
- Wash and dry the large mixing bowl, and cover with a light sheen of vegetable oil.
- Place the dough into the bowl and cover to coat the entire surface with the oil. Cover the bowl with a damp kitchen towel and set aside to allow the dough to raise until doubled in size, approximately one hour.
- When the dough is risen, remove from the bowl and punch it down. Divide into 6 equal portions.
- Place a pizza stone into your oven, on the middle rack, and preheat to 450°F.
- Lightly flour your hands and your work surface. Using your hands, flatten each of the dough portions into a round 4 to 5 inches wide.
- Cover the dough with the kitchen towel once again and allow to rest for 10 minutes.
- Keeping the remaining dough rounds covered, place one portion on a lightly floured surface, and use a rolling pin to roll the dough until it begins to stretch.
- Temporariy moving the dough, brush the flour from the work surface with a pastry brush, and sprinkle 1 tablespoon of the sesame seeds onto the work surface in its place. Lay the dough on the seeds and roll into a rectangle approximately 6 x 10 inches.
- Flip the dough, and use the tip of a paring knife to cut five slits, each one inch long, radiating out from the center point.
- Lightly flour the baker’s peel.
- Slide the dough onto the peel, then use the peel to transfer the dough to the hot pizza stone.
- Bake until the top of the bread begins to brown, approximately 5 minutes.
- Transfer the bread to a rack, and repeat until all dough is baked.
- Makes 6 Flatbreads (18 servings)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.46 Kcal (848 kJ) | ||
| Calories from fat | 41.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.61g | 7% | |
|---|---|---|---|
| Cholesterol | 0.82mg | 0% | |
| Sodium | 269.92mg | 11% | |
| Potassium | 103.54mg | 2% | |
| Total Carbs | 35.07g | 12% | |
| Sugars | 0.95g | 4% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 5.05g | 10% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 3.7mg | 20% | |
| Calcium | 81.8mg | 8% | |
| Amount Per 100 g | |||
| Calories | 244.58 Kcal (1024 kJ) | ||
| Calories from fat | 50.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 7% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 0% | |
| Sodium | 326.07mg | 11% | |
| Potassium | 125.08mg | 2% | |
| Total Carbs | 42.37g | 12% | |
| Sugars | 1.15g | 4% | |
| Dietary Fiber | 1.99g | 7% | |
| Protein | 6.1g | 10% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 4.4mg | 20% | |
| Calcium | 98.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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