Main Dishes
Soft Sandwich Flatbreads: One Batch of Dough Makes 17 Fluffy Rolls, and They Freeze Beautifully
17 soft, fluffy sandwich flatbreads from one batch of yeast dough, baked on a hot dry sheet pan. They freeze well.
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.
- Bake on a preheated, dry sheet with no parchment paper or fat.
- Freeze completely cooled flatbreads in a resealable bag; warm briefly in a dry skillet or hot oven before serving.