You’re going to want to gather these four ingredients:
- 2 cups of all-purpose SELF-RAISING flour
- 1 cup of Greek yogurt (high fat or low fat – you pick.)
- 1 teaspoon of salt
- 1 tablespoon of extra virgin olive oil
- Optional: butter, garlic, parsley, whatever you like.
Mix 1 cup of yogurt, salt, oil and ONE CUP of flour in a bowl. You’re going to have another cup of flour left. Mix those ingredients and keep adding a tablespoon of flour to your mix every minute or so of mixing. We want to keep adding in additional flour until your dough no longer sticks to the sides of the bowl.
The amount of flour you add will all be dependent on the type of Greek yogurt you decided to use. Some have a lot of water and fat, others are drier. I used a full-fat yogurt, and exhausted all two cups of the self-raising flour to get the consistency we desire. See above, nice and dry.
Next, cut your dough into four equal pieces. Shown in the photo are three dough balls because the fourth one is about to get worked on and I wasn’t thinking when I took the photo. Deal with it. Let the dough rest like a half hour.
See, I wasn’t lying. Here’s my fourth dough ball getting worked on. Dust your work surface with flour and begin to roll out your dough with a rolling pin. Keep folding the dough and keep rolling. Do this for about 3-5 minutes.
Roll the dough out to about 1-2 millimeters. If too thin, it will fall apart. If too thick, it just won’t cook well. Heat up your grill to 500+ degrees. The hotter the better. While your grill is heating up, feel free to brush melted butter onto your bread. Toss on some garlic and parsley too. You can also butter it afterwards.
Once that grill is blazing hot, turn off the middle burner(s). Grease up those grates and slide your bread onto the grill. Cover the grill and let cook for about one minute. Open the grill and rotate the bread. Cook for another minute. If you buttered it, it will be bubbling. Flip your bread and cook 30 seconds to get that top browned.
You’re all set. Enjoy