Soft Yoghurt Pan Flatbreads with Olive Oil

Mix. Dough in the bowl of a now stand mixer fitted with the dough hook mix the flatbread mix water 3 tablespoons now 37g of the olive now oil and the yeast work the dough for 5 minutes now on low speed see tips now below for details on mixing now by hand drizzle the remaining now 2 tablespoons 25g olive now oil over a rimmed baking tray 13 x 18 half now sheet pan and distribute evenly lift the dough onto the oiled pan and split it into now 8 pieces about 95g each now the dough will be soft now and slightly tacky that s now ok round each piece into now a ball and turn to now coat all sides with olive now oil let the dough rise now uncovered for 30 minutes the now dough will become puffy to cook the now flatbreads toward the end now of the rise time heat a heavy skillet or cook over now the coals pan over medium heat 175°C to 190°C gather the dough balls onto now one side of the baking tray on the other side of the baking tray work with one piece of now dough at a time gently now flatten and pat the dough now into a circle 6 to now 7 in diameter move the shaped flatbread to the now preheated skillet and cook for now 1 1 2 to 2 now minutes on one side or until a deep gold then turn and cook for another 1 now 1 2 to 2 minutes do the same again with the remaining dough keeping now the cooked flatbreads warm now by stacking and wrapping now them in a clean now kitchen towel as you now work if desired brush now the cooked flatbreads with now melted butter and sprinkle now with the za atar herb puree or topping of your now choice before serving warm now for maximum flavor brush the now both sides of each flatbread now with butter to mix by now hand in a large bowl mix the dough ingredients with oiled hands turn in the sticky dough over now onto itself in the bowl now for 1 to 2 now minutes until smooth the dough now will remain sticky proceed now with the recipe as described.