Name: Pan-Grilled Flatbread
Total time: 1 h 45 min
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)

Pan-Grilled Flatbread

By America's Test Kitchen

Published on August 22, 2007

Time

1¼ hours, plus 30 minutes rising

Yield

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

Ingredients

1 package dry active yeast (2 ¼ teaspoons)1 cup water (warm -- 110 to 115 degrees)1 tablespoon olive oil, plus extra for brushing2 teaspoons granulated sugar ¼ cup plain yogurt 1 ½ teaspoons table salt, plus extra for sprinkling½ cup whole-wheat flour, sieved (before measuring) to remove coarse flakes of bran2 cups bread flour, plus additional as needed2 tablespoons sesame seeds (optional)

Before You Begin

Make sure you let the pieces of dough rest after forming them into balls and again after rolling them into 4-inch circles; otherwise, they will shrink back and not hold their shape. Only one flatbread will fit in a skillet, so speed up the cooking process by using two skillets. Alternatively, you can give the breads an appealing smoky essence by brushing them lightly with oil and cooking them on the grill, over a medium fire, following the same cooking times and techniques.

Instructions

In either the workbowl of a food processor fitted with stainless steel blade or, if working by hand, a medium mixing bowl, sprinkle yeast over warm water. Add oil, sugar, and yogurt and pulse to mix, about four 1-second bursts, or, if working by hand, mix with wooden spoon until well combined. Add salt, sieved whole wheat flour, and 2 cups bread flour; process until smooth, about 15 seconds, scraping down sides of bowl as necessary, or, if working by hand, mix with wooden spoon until flour is incorporated, about 3 minutes. Process dough (adding more flour as necessary until dough just pulls completely away from sides of bowl) until soft and satiny, about 30 seconds, or, if working by hand, turn dough out of mixing bowl onto very lightly floured work surface and knead until smooth and elastic, 12 to 15 minutes. Squeeze dough gently with full hand; if dough is sticky, sprinkle with flour and knead just to combine. Place dough in medium bowl or straight-sided plastic container, cover with plastic wrap, and place in warm, draft-free spot until dough doubles in size, 30 to 45 minutes. (At this point, dough can be punched down, wrapped tightly in plastic wrap, and refrigerated up to 2 days.)

Turn dough onto lightly floured work surface and, if it is sticky, sprinkle very lightly with flour. Following illustrations 1 through 4 below, cut, shape, and roll dough. If using sesame seeds, brush tops of circles lightly with water, sprinkle each circle with 3/4 teaspoon seeds, and gently roll over with rolling pin once or twice so seeds adhere to dough.

Five to 10 minutes before cooking flatbreads, heat large, heavy skillet (preferably cast iron) over medium-high heat until hot. Working one at a time, lift dough circles, gently stretch about one inch larger, and place on the skillet. Cook until small bubbles appear on surface of dough, about 30 seconds. With tongs, flip bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread over again; cook until bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer.

Transfer bread to wire rack and cool for about 5 minutes (brush bread lightly with olive oil and sprinkle with salt to taste, if desired). Wrap breads loosely in clean kitchen towel and serve warm. Or wrap breads tightly in foil and store at room temperature up to 2 days; reheat in 300-degree oven until warm, about 15 minutes.