Easy Flatbread Made With Skyr
This flatbread is so easy to make, the dough can be mixed in minutes and left to culture on the counter for a few hours or in the fridge overnight. It yields tender and flavorful results.
Watch these steps in action and get meal inspiration here
Yields 5 sandwich size breads
Finished flatbread hot off the griddle.
Ingredients:
2 tablespoons Mama's maple or local honey
1 tablespoon kosher salt
1 tablespoon pure olive oil
1/2 cup + 2 tablespoons warm water
1/4 cup Steensma Skyr
2 cups Fairhaven Mills AP or Pizza flour, plus 1/2 cup for rolling
1 teaspoon instant yeast
Steps:
Mix all ingredients until a dough forms, kneading a few times to combine all ingredients. Wrap in a bowl and let rest on the counter for up to 8 hours, kneading for about 1 minute every few hours if possible or knead about 4 minutes before cooking. This dough can be mixed and wrapped before leaving the house for the day and finished for dinner. Alternatively, this dough can be made the night before and left in the fridge for up to 48 hours.
Weigh the dough on a scale with grams, and divide by 5. You should have about 115g of dough per bread. Or divide the dough ball by 5 equal pieces.
Step 3
3. Using a rolling pin, on a lightly floured surface begin to roll out your first portion of dough. Once it is flattened a bit, begin to hand stretch by pulling gently and pressing the edges with your thumbs while rotating in your hands. You will get to about the size of a pancake in this first stretch.
4. Let the dough rest under a cloth while you move on to the next ball and repeat step 3 on all 5 balls.
Step 3
5. After you have initially rolled, stretched, and rested the dough for about 10 minutes it will be soft and ready to stretch to its final size before hitting the griddle. Preheat a cast iron skillet, griddle, or pan over medium low heat. If you have 2 pans or skillets, heat both over medium low. Starting with the first round, use a rolling pin on a floured surface to roll your dough a bit larger and then begin stretching in your hand again, alternating between the pin and hand stretching. Do this until each round is about 1/6th of an inch thick or about an 8 inch round.
Step 5
6. After you have stretched 2 rounds to their final size, turn the heat up on your skillets or griddle to medium and melt a pat of butter or a tablespoon of olive oil and begin frying your flat breads for about 3 minutes on each side, bubbles should form on top, make sure to get good color on one side before flipping. You can finish stretching the final rounds while cooking the first few.
Step 6
7. Once your bread is browned, bubbly, and cooked remove from the pan and keep warm in a tray covered with a cloth. Repeat with all rounds until they are finished. This bread can be saved in a sealed container or bag for a few days or frozen for up to 3 months and reheated in a griddle.
