I’ve wanted to make flatbread for some time, but there’s the matter of yeast. When I came across a recipe for naan-like flatbread from, I decided to give it a try–with a few changes. As for the yeast, it didn’t seem like a huge risk since, even in the face of failure, the end product is flat regardless, right? Well, I’ll never know, because this naan-like flatbread came out less flat than when it first landed in the skillet AND it tasted better than imagined. Now to work up a sweet tooth version–maybe cinnamon…brown sugar…honey…

2-1/2 tsp active dry yeast

2 tsp sugar

1-1/2 tsp salt

1/4 cup whole wheat flour

2-1/2 cups all-purpose flour (plus a bit extra for rolling out dough)

1 cup warm water

1/4 cup Greek non-fat yogurt

1 tbsp olive oil (plus a bit extra for oiling bowl and coating cast iron skillet)

stick of butter (though you’ll only need about 2 tbsp)

sea salt

1/4 cup shredded 3-cheese blend (parmesan, romano, asiago)

something green (minced fresh parsley, cilantro, or oregano–or dried)

1) To the bowl of a stand mixer, add yeast, sugar, salt, whole wheat flour, and all-purpose flour; mix with paddle attachment on low for 15-20 seconds until combined; add warm water, Greek yogurt, and olive oil; mix on low 30-45 seconds; replace paddle attachment with dough hook and mix dough on medium speed about 8 minutes until smooth (if dough sticks to sides of bowl during mixing, add 1 tbsp flour at a time until dough comes together)

2) Lightly oil large bowl; add dough to bowl and turn to completely coat; cover bowl with plastic wrap and set in warm place; let rise until dough doubles in size (I had a beautiful almost-over-the-top mound of dough after 1-1/2 hours)

4) Heat large cast-iron skillet over medium heat and lightly brush with olive oil

5) Turn dough onto lightly floured surface, divide into 8 equal portions, and roll into 8 balls; place dough balls on wax paper and cover with plastic wrap to prevent drying out

6) Working one dough ball at a time, roll into a 6″ circle; place dough circle in skillet and cook until small bubbles begin to rise, about 30-45 seconds; turn dough with a spatula and cook until bottom is golden brown, about 1 minute; turn dough again; peel part of wrapper back from stick of butter and rub butter over top of flatbread; sprinkle flatbred with salt, cheese blend, and that “something green” and cook 1 minute; remove from skillet and cook remaining flatbreads; keep warm in oven

Servings: 8 (16 if you can limit yourself to only half)

Recipe adapted from:


  1. What else can I say but, “Yum!!

  2. Holly (above) is right – YUM is the word here. Living in the beautiful deep south of India I am intrigued by your ‘flatbread’ and will try to make your sweet version for our daughters trip home from college. Thanks.
    I will be following you., Ciao Carina

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