This soft, pillowy flatbread starts with a foamy yeast base and gets its tender chew from plain yogurt worked right into the dough. A quick knead and a one-hour rise give it that classic pull-apart texture, and a hot cast iron skillet is all you need to coax up those signature blistered, charred spots. Each piece gets brushed with melted butter fresh off the pan, with a scatter of garlic powder and cilantro if you want extra flavor. It's the kind of bread that's just as good mopping up curry as it is eaten on its own, still warm and slightly smoky from the skillet. This version is a solid pick for anyone following an added salt free approach, since the flavor here comes from the yeast, char, and butter rather than any seasoning shaker. Simple ingredients, real technique, and a payoff that's worth the wait for the dough to rise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
In a large mixing bowl, combine the yeast, sugar, and warm water. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
Add the yogurt and oil to the yeast mixture and stir to combine. Add the flour, salt, and baking powder, then mix until a shaggy dough forms.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
