yogurt skillet flatbread cooking

No yeast. No special equipment. You don’t even need an oven. It’s the perfect “bread” for someone who doesn’t bake bread.

The cooked flatbreads are great cut or torn into wedges to eat with dips, or used whole and topped with any number of spreads and toppings.

You can also use the uncooked dough as an easy stand-in for pizza dough and make a “skillet pizza,” with the understanding that it is definitely different in taste and texture from a regular yeast raised pizza dough.

Yogurt Skillet Flatbread recipe first, Notes and Shopping Resources follow, not that you will need to shop for anything because you probably have the four ingredients.

Yogurt Skillet Flatbread [recipe]

makes two 8-inch flatbreads, can, and probably should, be doubled

INGREDIENTS

1 cup all-purpose flour
1½ teaspoons baking powder
1 teaspoon salt
½ cup full-fat plain (strained) Greek yogurt
water as needed

DIRECTIONS

In a large bowl, combine flour, baking powder and salt. Add yogurt and gently toss everything together with a spoon (or even your hands) until a ball comes together in the middle of the bowl. Add water 1 tablespoon at a time if the dough is too dry. The dough should be just sticky enough to stick but pull away from your hands, but not so sticky that it actually sticks and doesn’t come off.

Transfer the dough and as much of the bits from the bowl to a floured work surface and knead until the dough comes together into a sticky, lumpy ball. Divide the dough into two roughly equal pieces. Cover the dough loosely with plastic wrap or an overturned bowl and let rest for 20-30 minutes.

Lightly flour a clean work surface. Take one dough ball and using whatever rolling pin, wine bottle, or tall glass (I used a pint glass here) gently roll the ball out into an 8-inch diameter round, or about as close to round as you can get it. 

Heat 1 tablespoon olive oil in a cast iron skillet over medium heat. (You can heat the skillet while you roll out your first ball of dough.) Carefully pick up the rolled out dough from your work surface with your hands and lay it down in a single layer in the skillet. 

Cook the flatbread until bubbles form on the top and the underside has deep golden brown spots, about five minutes. Flip the flatbread over and cook until you see the same deep dark spots. At this point, you can use tongs as the flatbread will have become more sturdy. Remove flatbread to a plate, cover with a clean towel to keep warm. Wipe out the cast iron skillet with a damp paper towel.

Continue rolling and cooking the second flatbread in the same way.

Yogurt Skillet Flatbreads will keep in the refrigerator tightly sealed for a couple of days. Re-heat both sides in a hot skillet for a few minutes.

yogurt skillet flatbread dough rolled out

NOTES and SHOPPING RESOURCES

  • FLOUR.  I use Bob’s Red Mill organic all-purpose white flour. These flatbreads are pretty forgiving with respect to bread so go ahead use whole wheat flour, cake flour, whatever you have. I doubt you have cake flour if you’re not a baker and are making these flatbreads though.
  • YOGURT. Depending on the brand, the “type” (regular, Greek, icelandic) and the fat percentage of your yogurt, your dough may be stickier or drier. Always err on the side of sticky, which is harder to roll out, but will result in a less tough flatbread. 
  • KOSHER SALT. I use Diamond Crystal brand, which is in the burgundy red box.
  • OLIVE OIL. The olive oil here is more for consistency and texture, not for flavor, so use an everyday olive oil like California Olive Ranch.

TOOLS and EQUIPMENT

mediterranean mezze board with hummus, tzatziki and other dips

Was going to spend the entire summer island-hopping around the Mediterranean on my superyacht but plans got derailed this year because of coronavirus and also because I don’t actually have my own superyacht.

Looks like an Epic Mediterranean Mezze Board at home is going to have to do. Unless you have a superyacht; in which case please DM me.

How to put together an epic Mediterranean Mezze Board, which is mostly a list of items for the board, and links to recipes or favorite store brands of the dips and spreads!

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It’s like tzatziki, but with roasted beets instead of cucumber, and totally puréed instead of stirred, so really not anything like tzatziki and more like “Roasted Beet and Yogurt Dip.”

Still going to call it “Beetziki” though.

Use Beetziki as a dip for pita bread and crudites as on the Epic Mediterranean Mezze Board, or as a base spread on toast, grilled flatbread, or pizza piled with other vibrant vegetables.

Beetziki: Tzatziki with Roasted Beets [recipe]

makes about 2 cups

INGREDIENTS

1 large beet, roasted and peeled (see below NOTES and RESOURCES for how)
1 clove garlic
2 cups full-fat yogurt, strained (see below NOTES and RESOURCES for how)
1 teaspoon salt + more to taste
2 tablespoons olive oil
optional for serving as dip: extra chopped roasted beets, chopped fresh parsley or other green herbs like scallions and dill, crumbled feta, toasted walnuts
serve with: vegetable crudites, grilled flatbread

DIRECTIONS

Roughly chop roasted, peeled beet. Set aside 1-2 tablespoons of chopped beet for garnish if you’d like.

Place garlic, remaining chopped roasted beet, yogurt, and 1 teaspoon of salt in food processor. Pulse, then process until smooth. Drizzle in olive oil 1 tablespoon at a time, until the beet yogurt is the consistency of hummus. If you prefer a little thinner, add more olive oil.

Transfer Beetziki to bowl, taste, and season with additional salt if necessary.

If serving Beetziki as a dip, transfer to serving bowl, drizzle with olive oil, and sprinkle optional garnish ingredients in center.

Beetziki will keep in refrigerator in tightly sealed container for three days. Use a container that will not stain (e.g. glass).

NOTES and RESOURCES

  • BEETS. I use red beets for this, and that’s primarily for the color, though golden beets would work just as well for flavor (and not stain everything in their wake). “1 large beet” can mean anything, especially in the later winter when beets can get to be the size of a small melon. There’s a picture of the biggest beet I’ve ever seen below. You’re looking for a beet that will render about 1 cup after roasting, peeling, and chopping. To roast a beet, generously rub it with olive oil, wrap it tightly in a foil packets, and roast in a 400°F oven for about 45 minutes, or until a knife can pierce through to the center without resistance.
  • YOGURT. Depending on the brand, the “type” (regular, Greek, icelandic) and the fat percentage of your yogurt, your product just before it’s final might be thinner or thicker than you prefer. Always err on the side of thicker because it’s easier to thin out with water or oil later. Use a full fat yogurt (for better flavor) and strain it as much as you can in a sieve lined with three or four layers of cheesecloth, or a paper coffee filter. You can drain the yogurt while you roast your beet.

TOOLS and EQUIPMENT

  • SIEVE. I have a set of three different sizes, and use the medium one to drain yogurt. (The larger one is great for sifting flours and straining stock).
  • FOOD PROCESSOR. I have been using my small 4-cup Cuisinart FOR YEARS. I will only “upgrade” when this one falls apart because it still works like a dream, but most importantly, it’s easy to clean and PUT AWAY. This 4-cup capacity is the right size for small jobs like dips and spreads.

What more is there to say beyond the name of the recipe—Crispy Smashed Potatoes! Whipped Feta! Salsa Verde! Hot Chili Honey! All of the components hit one of the major taste or texture senses so the recipe is perfect. Crisp and soft texture from the potatoes, salty umami and a slight tang from the cheese and yogurt in the Whipped Feta, herbal and slightly bitter in the Salsa Verde, sweet and heat in the Hot Chili Honey.

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Is this really a recipe if it only has two ingredients? Let’s say it is. Recipe for Hot Chili Honey first, cook’s notes/tips and Shopping Resources follow.

Hot Chili Honey [recipe]

makes about 1 cups

INGREDIENTS

2 hot chili peppers like Fresno or red jalapeno
1 cup light, transparent honey

DIRECTIONS

Wearing gloves, slice the chili peppers into thing rings. Remove seeds.

Stir together the sliced hot chilis and honey in a small, heavy-bottom pot. Turn heat to medium, bring hot chilis and honey just barely to boiling, then remove from heat. Allow Hot Chili Honey to cool slightly.

If you want a subtle heat, remove the hot chilis from the honey and discard before storing. If you like heat, leave the chilis in the honey and store.

NOTES and RESOURCES

  • HOT CHILIS. Use whatever spicy chili you can handle. Jalapenos are easy to find, and if you want the color, try to find red jalapenos.
  • HONEY. A fancy, expensive honey isn’t necessary here. Use a standard, light transparent honey. It doesn’t really matter the type of flower it comes from, but it does matter that it’s “light.”

TOOLS and EQUIPMENT

  • GLASS JARS. I only have wide-mouth pint-size (2 cup) glass mason jars, as they seem to the size I use most often. Sometimes a jar gets filled only filled halfway, sometimes I have to use two, but it works to only have to worry about a few of the same thing than a bunch of different things. Such is also life.
  • PLASTIC MASON JAR LIDS because I hate those two piece metal lids that come with most mason jars. Just throw those away. Or maybe you can use them as cookie cutters.

whipped feta dip with fruit, vegetables, and parsley salad

Whipped Feta [recipe]

makes about 2 cups 

INGREDIENTS

1 clove garlic
8 ounces feta cheese
4 + 4 ounces (½ + ½ cup) full fat Greek yogurt (see Notes about yogurt types and textures)
1 tablespoon lemon juice
1 tablespoon olive oil + more for serving
Kosher salt
optional: fresh cracked black pepper
optional for serving as dip: more crumbled feta (yes, this is a little over the top but it’s feta so who cares), chopped fresh parsley or other green herbs like scallions and dill, toasted pistachios or walnuts
serve with: vegetable crudités, grilled flatbread

DIRECTIONS

Place garlic, feta, 4 ounces of yogurt, lemon juice, and olive oil into food processor. Pulse a few times to combine the ingredients, then process until smooth.

If the mixture is too thick, add the remaining yogurt 1 tablespoon at a time, until the whipped feta is the consistency of hummus. The consistency will depend on the yogurt. If you prefer a little thinner, add more olive oil.

Transfer Whipped Feta to bowl, taste, and season with additional lemon juice and salt if necessary.

If serving Whipped Feta as a dip, transfer to serving bowl, drizzle with olive oil, and sprinkle optional garnish ingredients in center.

Whipped Feta will keep in refrigerator in tightly sealed container for five days.

feta cheese in brine

NOTES and SHOPPING RESOURCES

  • FETA. This kitchen goes through feta like it goes through avocados, so I get the largest whole block I can find at the grocery store, looking for organic sheep’s milk. Whole Foods’s in-house brand 365 has a 16-ounce block of feta in brine in a sealed white plastic container, which makes it easier to have delivered. It is not organic, and does not specify sheep’s milk, but it works when I can’t find anything else.
  • YOGURT. Depending on the brand, the “type” (regular, Greek, icelandic) and the fat percentage of your yogurt, your final product might be thinner or thicker than you prefer. Always err on the side of thicker because it’s easier to thin out with water or oil later. Use a full fat yogurt (for better flavor) and strain it as much as you can in a sieve lined with three or four layers of cheesecloth, or a paper coffee filter.
  • KOSHER SALT. I use Diamond Crystal brand, which is in the burgundy red box.
  • OLIVE OIL. The olive oil here is more for consistency and texture, not for flavor, so use an everyday olive oil like California Olive Ranch.

crumbled feta in food processor

TOOLS and EQUIPMENT

  • SIEVE. I have a set of three different sizes, and use the medium one to drain yogurt. (The larger one is great for sifting flours and straining stock).
  • FOOD PROCESSOR. I have been using my small 4-cup Cuisinart FOR YEARS. I will only “upgrade” when this one falls apart because it still works like a dream, but most importantly, it’s easy to clean and PUT AWAY. This 4-cup capacity is the right size for small jobs like dips and spreads.

smoked salmon platter presentation { click for How to Assemble am epic Smoked Salmon Platter recipe }