Fragrant, perfectly fluffy sandwich flatbreads are a great replacement for ordinary store-bought rolls. From one simple yeast dough you can make a whole table full of tender flatbreads that stay soft after baking, can be generously filled and freeze without any trouble for later.
The secret to their wonderful softness is a loose dough and baking directly on a hot, dry baking sheet at high temperature. Brushed with yogurt and egg yolk, they get a beautiful golden color and, once cut open, reveal a fluffy crumb ready for your favorite fillings.
Ingredients
(US measures, with metric in brackets)
For the dough
- 8 cups (1 kg) all-purpose flour, sifted
- 2 cups plus 2 tablespoons (500 ml) warm water
- 1 1/4 cups (300 ml) warm milk
- 2 tablespoons (30 ml) vegetable oil
- 2 teaspoons (6 g) active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons salt
For brushing
- 2 tablespoons plain yogurt
- 1 egg yolk
- 2–3 tablespoons water
Instructions
- Put the yeast and sugar in a deep bowl, then pour in the warm milk and warm water at about 86°F (30°C). Whisk well until the yeast and sugar dissolve completely.
- Start sifting the flour into the liquid in portions. Add the salt with the first portion of flour and whisk until smooth.
- Gradually add more flour. When the mixture thickens, continue mixing by hand or in a stand mixer.
- Once the flour is incorporated, pour in the oil and fold the dough over itself in the bowl for about 5 minutes, until it comes together into a uniform but still sticky mass. Do not add more flour.
- Lightly brush the top of the dough with oil, cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for 30 minutes.
- Punch down the risen dough right in the bowl and fold it over itself from all sides for about 1 minute. Round it again, cover and let it rise for another 30 minutes.
- Generously flour your work surface. Turn the puffy dough out onto it, gently coat it in flour, shape it into a log and divide it into 17 equal pieces.
- Shape each piece by hand into a smooth ball, set them on the floured surface, cover and let them rest for 10 minutes.
- In a bowl, whisk the plain yogurt, egg yolk and water with a fork into a smooth mixture.
- Heat the oven to its maximum, 480°F (250°C) (top and bottom heat with convection), and put an empty baking sheet in it to get thoroughly hot.
- Carefully take the hot, dry sheet out of the oven (no parchment paper, and use oven mitts). Arrange the dough balls on it with enough space between them, press them with your palm into flatbreads, brush with the yogurt mixture and poke dimples into them with your fingertips so they do not puff up unevenly.
- Put the sheet in the oven heated to 480°F (250°C) and bake for 10–15 minutes (about 12 minutes per batch), until the tops are golden. Remove the flatbreads right away and bake the remaining dough the same way.
The warm flatbreads go well with egg spread or a creamy cheese and chicken soup.
Video Recipe
Frequently Asked Questions (FAQ)
What is the best way to freeze and reheat the finished flatbreads?
Put completely cooled flatbreads in a resealable freezer bag and freeze. Before serving, just take them out and warm them for a few minutes in a dry skillet or a preheated oven, so they are soft and tender again, as if freshly baked.
Can I replace the dry baking sheet with parchment paper?
Do not use parchment paper or any fat. The flatbreads go directly onto the preheated dry sheet from the oven, so the dough sets immediately, does not stick at all and gets a slightly crisp texture on the bottom.
The recipe is based on a version by Курдская невестка, adapted by the We Cook With Love team.
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