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Yoghurt Flatbread with Mushrooms, Garlic and Parmesan

There is something I love about dairies in batters and doughs. Buttermilk in cakes and yoghurt in flatbreads especially. It makes them somehow fluffier. This is a relatively moist dough that needs very little handling after proofing, in order to retain the air and the thickness.

The recipe for the dough is slightly adapted from Deb Perelman's second book "Every Day".

Dissolve in the bowl of the standing mixer:

  • Dry Yeast, 3/4 of a tbsp, ~7 gr

  • Warm water, 3/4 cup, ~180 ml, (not lukewarm, warm, touch it safely but feel it comfortably warm)

Let stand for a couple of minutes while you place in one bowl:

  • Yoghurt, 3/4 cups, ~150 gr

  • Olive Oil, 2 tbsps, ~30 ml

And in another

  • Flour, 3 cups, ~400gr

  • Salt, 1 tsp

  • Sumac and/or dry oregano, optionally, 1 tbsp total

Add the yoghurt and oil in the water and yeast and use a hand whisk to mix them. Put the hook attachment on the mixer and turn on medium speed. Add the flour mix and let it mix for at least 5 minutes, until it starts to come together. If it is too wet add some more flour until relatively smooth but on the moist side. Take out on a floured surface and knead with your hand, adding more flour as you go until you have a smooth ball. Drop some olive oil in the bowl and cover the bottom and lower sides, place dough in, and cover with cling film. Leave to proof for 70 minutes, during which time it will double in size.

In the meantime, in a smoking hot non-stick pan, sear:

  • Mushrooms, I use yellow trumpets here, but any will do, 3 cups

and gently heat in a small pot:

  • Olive oil, 3 tbsp

  • Garlic, 3 big clives

Remove pot from heat, just as they start to colour. Keep both the oil and garlic.

Preheat grill in the oven. Drop the dough on a floured surface, with the help of a dough scraper, or silicone spatula, and separate in two equal pieces with the scraper, or a knife. You can put one half in an oiled bowl in the fridge covered with cling film until further use. Gently flatten the dough with your palm, do not push all the air out, just enough to be able to start stretching it with your hands to give it a round shape. You don't want it flat and compressed, so do not worry if it is not uniform.

Oil the surface of a 21 cm radius non - stick pan with a metallic handle, i.e. that can go in the oven. Place the dough in and adjust gently the shape to fit. Turn stove on medium to high heat and let it reach a steady temperature. Place pan on and let the it cook the bottom until it turns a light golden colour, about 10 minutes, check occasionally by lifting it and peaking below. Flip over and repeat. Scatter the mushrooms on the surface, drizzle the garlic oil, and sprinkle:

  • Parmesan, grated, 1/4 cup (or more)

Put under the grill, not too close to it, so place near the bottom of the oven, for about 10 minutes, until the parmesan starts to melt. Garnish with:

  • Thyme

  • Black Pepper, freshly ground


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