Pan-Grilled Flatbread

Name: Pan-Grilled Flatbread
Yield: Makes 8 flatbreads (Each 6- to 7-inch)
Ingredients: 1 package, dry active yeast (2 1/4 teaspoons); 1 cup, water (warm -- 110 to 115 degrees); 1 tablespoon, olive oil, plus extra for brushing; 2 teaspoons, granulated sugar; 1/4 cup, plain yogurt; 1 1/2 teaspoons, table salt, plus extra for sprinkling; 1/2 cup, whole-wheat flour, sieved (before measuring) to remove coarse flakes of bran; 2 cups, bread flour, plus additional as needed; 2 tablespoons, sesame seeds (optional)

6 comments

Appears in Cook's Illustrated January/February 1999

Desserts or Baked Goods

Breads

We wanted to make a stovetop flatbread with a soft yet chewy texture and a slightly wheaty, mellow flavor.

SERVESMakes 8 flatbreads (Each 6- to 7-inch)

TIME1¼ hours, plus 30 minutes rising

WHY THIS RECIPE WORKS

Flatbreads are enjoyed all over the world, and there are countless regional variations. This version is inspired by naan, a soft and chewy Indian flatbread that's traditionally made in a tandoor. We wanted a flatbread recipe that would tast...

This is a members' feature.