Thank you! I used regular yogurt, which seems to have more protein (and thus liquid) content variability than greek yogurts. A few weeks ago I served them alongside our recipe for No-Fail Roast Chicken and they did a wonderful job of sopping up all the delicious chicken-y juices that pooled in the bottom of the pan. Absolutely lower the oven temperature! Thank you so much for a great recipe! No and if so, whoops, I shared the wrong slide. So good! I am sooo jealous – we adore venison!!! Hope you enjoy them! They taste wonderful. I’m wondering this, as well. Hi Meghan — I’m sorry it has come off as disrespectful or hurtful but it could have been further from my intention. Easy and tasty. Flaky, soft and a little crispy on the edges. You have a great vantage point to help us see what’s all around the world. All wonderful! I love your site! That said, is there any way you can send me this page via StumbleUpon? Unless the kids ask for it. I used olive oil both times and really liked it. My husband said I need to double the recipe next time!! I added a very generous amount of garlic powder to the dough, but otherwise, was spot on. I had the same problem. I love that this recipe doesn’t make a ton either AND that I can flavor them pretty much however I want! They remind me of Navajo bread that I have made in the past. Oh sorry, I am not talking about gluten free ones. Do you think they would work just as well with all white whole wheat flour? Use of this site constitutes acceptance of our User Agreement (updated 1/1/20) and Privacy Policy and Cookie Statement (updated 1/1/20) and Your California Privacy Rights. These flatbreads could not be easier to make. I made a half batch and sprayed them with cooking spray for even more quickness for the layering, making up for it with a generous buttering before the skillet. Crazy good and easy and makes you feel good! Oh that’s a great question. My a-ha moment came when using a scallion pancake technique on them. Heap these flatbreads with a simple salad, an egg, a saute of vegetables, or eat them as my kids do, warm from the pan with a little extra butter on top. I believe the latter is generally 6 oz. So, I am updating the recipe to only add water as needed. Thank you, Deb!! They were ever so slightly too salty for my taste, so I would probably reduce the salt {I used Diamond Crystal} to 1.5 teaspoons. I did try a couple with a double rolls but I didn’t find the layering that much more impressive, in fact, the layers were just smaller for a bit of extra work. However, despite the liberal use of oil and butter they aren’t greasy at all to eat. All Deb’s recipes work well! Don’t cook them through all the way. But instead of frying them right away, you brush them with oil, sprinkle them with scallions (for scallion pancakes), and roll the pancake into a tight cigar, and then the cigar into a snail. I have a couple friends who will be interested in these. Plus, I felt like I seriously upped the calorie count per piece with using so much oil. They cooked up really nicely too (with another 3 tbs of butter). Used full fat Greek yogurt and ended up needing some extra flour to keep dough manageable. My neighbor had thinned out his runaway garden and made me the recipient of the overflow. Love all your recipes – perfect blend of accessibility, comfort and deliciousness. Just rested so room temperature, whatever surface, is fine. They deflate fairly fast but stay puffed (while you cook the rest or if you wish to rewarm them) in a 300 degree oven. Do you think you could use sour cream instead of yogurt in a pinch? If you're wanting to use the optional garlic butter, simply mix the butter and garlic together then brush over the flatbreads as soon as they come out of the frying pan. Weirdly enough, I liked them even better the next day heated up in the microwave. Folded in half like a taco. Amazing recipe!!! We called them parathas, and my daughter, who likes but has not tried a wide variety of South Asian foods, added another dish to her palate. I made them the night before and reheated in the toaster. So tasty. That said, I think since I’ll reheat in the oven they’ll end up being perfect when I serve them bc they are just a tad underdone. This is a problem. ♥️. And at the rate things are going...yeah, not going to happen anytime soon. (And I’ve just discovered the joy of Bollywood movies in quarantine, so I’m excited to try something akin to the breads I hear about!). Not that kind of thing. This was delicious! Anything more than a thin layer of butter made it impossible for them to roll neatly without the butter oozing out of the end, so I think I wound up using maybe half a teaspoon inside. The taste was ok, the edges were crisp, and I tasted the sour from the yogurt more than in the wheat-flour batch. We topped them with fresh mozzarella and slow roasted cherry tomatoes and I can’t stop thinking about it! rolling them out twice? My husband’s comment was ‘amazing!’. This sourcing is, I’m sorry to say, an absolute rarity in the food-writing world. I was afraid to add too much so I added a little more every step of the way and made a huge mess. When I “make my own” self-rising flour, I use a higher proportion of baking powder, but I also did a round of testing here with double the amount of baking powder I listed (accidentally) and it was fine. Cooking advice that works. Will try next time without the water, or maybe using a commercial yogurt. Deb, it seems as though S Asian food is not something that you are super familiar with and are still learning about (especially regional variations). Once the pan is hot, add a flatbread and cook each side for 20-30 seconds, until cooked through and covered in brown spots. I am afraid that even with a bread machine I’d still not get to it!!
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