 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Cooking with Johnny Vee by John Vollertsen Ingredients:
4 cups flour |
2 tsp baking powder |
1 tsp kosher salt |
1 tbs finely chopped fresh rosemary |
2 cups plain yogurt |
1 tbs olive oil |
2 tbs roasted garlic, mashed with 2 tbs olive oil |
extra olive oil for spreading |
kosher salt |
Directions:
1. Mix dry ingredients, including rosemary, in a large bowl. Stir in yogurt and 1 tbs olive oil. Kneed until dough is smooth. Cover dough with a damp cloth and allow to rise for 1 hour (or half hour at altitude over 3500 feet).
2. Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into a 6-inch circle. Heat a cast-iron skillet and brush skillet with additional olive oil.
3. cooking one flatbread at a time, cook 2 minutes on one side and flip and cook 2 minutes on other side. Bread should puff and have nice browned spots on it.
4. Brush finished bread with roasted garlic and oil, sprinkle lightly with a pinch kosher salt.
|
|