Yogurt does more here than add tang; whisked right into the dough, it turns a two-ingredient flatbread soft and pillowy while carrying live cultures straight into the bread itself.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup plain whole-milk yogurt, live and active cultures
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons olive oil, plus more for brushing
- 3 tablespoons za'atar
- 1/4 cup plain yogurt, for serving
- Lemon wedges, for serving
Instructions
- In a bowl, combine flour, baking powder, and salt. Add yogurt and olive oil, and mix until a shaggy dough forms.
- Turn the dough onto a floured surface and knead gently for 2 to 3 minutes until smooth.
- Divide into 4 pieces and roll each into a thin oval or round, about 1/4 inch thick.
- Heat a dry skillet over medium-high heat. Cook each flatbread 2 to 3 minutes per side, until puffed and charred in spots.
- Brush warm flatbreads with olive oil and sprinkle generously with za'atar.
- Serve with a dollop of yogurt and lemon wedges on the side.
Nutrition Facts (per serving)
| Calories | 270 |
| Total fat | 10g |
| Total carbohydrates | 36g |
| Dietary fiber | 2g |
| Protein | 9g |
| Sodium | 340mg |
Why This Is Good for Your Gut
Live-culture yogurt contains Lactobacillus bulgaricus and Streptococcus thermophilus, and folding it into dough rather than heating it directly preserves a meaningful share of those bacteria in the interior of the bread even after a hot skillet sear. Za'atar's sumac contributes tannins that have shown mild prebiotic activity in early research on polyphenol fermentation by gut bacteria.
Pita who? This one has better manners at the table. Craving more fermented flavor? Try Sauerkraut and Swiss Cheese Toast or spoon on some Fermented Beet Kvass Salad Dressing.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
