No-yeast yogurt skillet wraps
Thin, pliable yogurt flatbreads cooked in a dry skillet and steamed after cooking for easy tacos, kebabs, and wraps.
Prep25 min
Cook20 min
Rest45 min
Servings10
Adapted from Fast & Easy Recipes
Ingredients
Written for a 28 cm pan
Units
Temperature
Servings
- 320 g plain flour rounded
- 3 g fine salt rounded
- 5 g sugar rounded
- 200 ml plain yogurt rounded
- 30 ml olive oil rounded
- 60 ml hot water, for brushing rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Mix flour, salt, sugar, and yogurt. Knead in the olive oil until fully absorbed and the dough is smooth.
- Cover and rest for 15 minutes. Divide into ten balls and keep covered.
- Roll each ball to a 20 cm round about 2 mm thick, using only enough flour to stop it sticking.
- Cook one at a time in a dry 28 cm skillet over medium heat, 40 to 60 seconds a side, until the surface dulls and small pale freckles appear. Never take one past 2 minutes in total. Ten wraps take about 20 minutes.
- Brush both sides with hot water, stack under a reusable cover or clean damp towel, and rest for 30 minutes to soften evenly.
Notes
- Do not overcook: the breads should remain pale and bend easily.
- Brush the dry edges particularly well before stacking.
- Store airtight in the refrigerator for 3 to 4 days.
Sources consulted
Good with
- Edamame-avocado dip with crunchy vegetables
- Koupépia: Cypriot stuffed vine leaves
- Sheftaliés: Cypriot parsley and onion sausages
Sources consulted
Metric quantities and home-kitchen instructions normalized from the video description and demonstrated method.
From Christoph Mayer