Yogurt

This simple yeasted flatbread combines nutty spelt flour with all-purpose flour for a wholesome, versatile bread that’s cooked directly on the stovetop. The addition of yogurt creates a tender crumb while oat milk keeps the recipe dairy-free friendly. These flatbreads puff beautifully when cooked and are perfect for wrapping, dipping, or serving alongside your favorite meals. Ingredients For the Dough 500g flour blend (250g spelt flour, 250g all-purpose flour) 30ml neutral oil (2 tablespoons plus 1 teaspoon), divided 60ml whole-milk yogurt (4 tablespoons) 7g active dried yeast (1 packet) 10g sugar (2 teaspoons) 12g kosher salt (2 teaspoons) 5g baking powder (1 level teaspoon) 240ml oat milk, warmed Equipment Large mixing bowl Clean dish towel Well-floured cutting board Rolling pin Large sauté pan or cast iron skillet Spatula Instructions Making the Dough Combine dry ingredients (5 minutes): Place the spelt and all-purpose flours in a large mixing bowl and whisk to combine. Create a well in the center and add 2 tablespoons of oil, yogurt, yeast, sugar, salt, and baking powder. ...

Ingredients Yield: One 8-inch loaf Butter, for the pan 185g grated zucchini (1½ cups) 105g dark brown sugar (½ cup) 80ml olive oil (⅓ cup) (or other oil such as safflower or canola) 80ml plain Greek yogurt (⅓ cup) 2 large eggs 5ml vanilla extract (1 teaspoon) 190g all-purpose flour (1½ cups) 3g salt (½ teaspoon) 3g baking soda (½ teaspoon) 2g baking powder (½ teaspoon) 4g ground cinnamon (1½ teaspoons) 1g ground nutmeg (¼ teaspoon) 2g finely grated lemon zest (1 teaspoon) 55g chopped walnuts (½ cup) (optional) Method Preheat oven: Heat oven to 175°C (350°F). Butter an 8-inch loaf pan. ...