A traditional Anatolian bread cooked in a skillet until soft and layered. Yogurt in the dough helps the bread stay fresh for days, making it a warm favorite for breakfast and tea time.
Stir the sugar and yeast into the lukewarm water and let stand for a few minutes. Put the flour in a bowl and add the yogurt, yeast mixture and salt. Knead until the dough is soft and smooth and no longer sticks to your hands.
Cover the dough with a damp cloth and let it rise in a warm place until doubled in size. This gives the flatbreads a soft, light texture.
Divide the risen dough into balls. On a floured surface, roll each one to about half a centimeter thick and roughly the size of a plate. Lightly prick the flatbreads with a fork so they do not puff up too much as they cook.
Heat a nonstick skillet thoroughly over medium heat. Lay a flatbread in the dry skillet. When the bottom bubbles and develops brown spots, flip it and cook until the other side is browned. Caution: High heat can burn the outside before the inside cooks through; use medium heat.
Important: As each flatbread finishes cooking, place it between clean kitchen towels; the trapped steam keeps them soft. Contains gluten and dairy. Refrigerate the cooled flatbreads for a few days or freeze them in a bag. Reheat in a skillet before serving.
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