Thanks for joining this class! Here is the recipe from the session:

Yogurt Flatbread with Spelt Flour

Active time: 10 mins

Total time 45 mins

Ingredients:

1 cups all-purpose flour (plus more for dusting)
1/2 cup of spelt flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 cup plain yogurt (preferably thick)
2 tablespoons olive oil (optional, for softer bread)
Water (as needed)
Optional: 1 tablespoon fresh herbs (like thyme or rosemary) or garlic for flavor

Instructions:

Mix dry ingredients: In a large bowl, combine the flour, salt, and baking powder.
Add yogurt and olive oil: Stir in the yogurt and olive oil (if using). Mix until the dough starts to come together.
Knead the dough: Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes, adding a little water if the dough feels too dry. The dough should be soft but not sticky.
Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for 15-30 minutes. This will make the dough easier to roll out.
Divide and roll out: After resting, divide the dough into 4-6 equal pieces. Roll each piece into a ball, then flatten with a rolling pin into thin rounds (about 1/4 inch thick).
Cook the flatbreads: Heat a non-stick skillet or cast iron pan over medium-high heat. Place one piece of dough in the pan and cook for 2-3 minutes on each side, until golden brown spots form and the bread puffs up. You can press it gently with a spatula to help it puff.
Serve: Once cooked, remove from the pan and cover with a clean towel to keep warm. Repeat with the remaining dough balls. Serve warm with dips like hummus, tzatziki, or use as a wrap for your favorite fillings.

Tips:

For extra flavor, you can brush the flatbreads with a little melted butter or olive oil right after cooking.
You can add herbs like garlic, rosemary, or oregano to the dough for a more aromatic flavor.
If you prefer a chewier texture, you can use whole wheat flour instead of all-purpose flour.

Enjoy your fresh, homemade yogurt flatbreads!