This week's recipe features a simple dough made from flour, water, olive oil, thick yogurt, and salt, which requires no resting or rising agents. The incorporation of olive oil and yogurt makes the dough easy to manipulate, similar to warm putty. Filled with a mix inspired by Azerbaijani qu'tab, these flatbreads are best served shortly after cooking for optimal taste. They are versatile accompaniment options, like chutney or salad, and can be kept warm by wrapping in a tea towel, or cooled and stored for later.
Thanks to the olive oil and yoghurt, it is a dough that comes together easily and behaves in a way that reminds me of warm putty.
The best way to eat these flatbreads is, I think, two minutes and 23 seconds after they come out of the hot pan, so they have cooled just enough to handle and so that the puff of hot air that accompanies the first bite is funny rather than scalding.
These friendly, crowdpleasing flatbreads are great with a spoonful of mango chutney, preserved lemon or green bean pickle, or with seasoned yoghurt and a salad.
Wrapped in a tea towel after cooking, which also keeps them supple, the flatbreads will retain their heat for a surprisingly long time.
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