Yogurt And Herb Bread Food

YOGURT FLATBREAD

Steps:

• Mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to combine. The dough will be shaggy and sticky.
• Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball.
• Use a knife or pastry cutter to divide the dough into 8 equal pieces. I cut it in quarters first and then cut each quarter in half to ensure all the pieces are equal in size.
• Roll each piece into a ball on a floured surface and press down with your hands to form it into a 5" disk.
• Heat a griddle or frying pan with enough oil to coat it and prevent sticking. Lower heat to medium or medium-low and cook the flatbread for about 1 1/2 minutes on each side or until it begins to turn a nice golden brown.

HERBED YOGURT SPELT FLATBREADS

Steps:

• Combine the flour, baking powder, and salt in a bowl.
• Stir in the yogurt and mix until the dough comes together.
• Sprinkle in half of the dill to the dough mixture then transfer the dough to a lightly floured clean surface and knead until it feels slightly elastic (about 3 minutes).*
• Form the dough into a ball and add to a bowl, cover with plastic wrap and let rest for 30 minutes.
• Cut the dough ball into 6 equal pieces and roll each piece out into an oval shape.*
• Heat a cast iron skillet or non-stick pan and add 1/2 tablespoon of coconut oil or vegan butter.
• Add 1 flatbread at a time and cook until it bubbles slightly and starts to brown, about 3 minutes, then turn over and continue to cook until browning occurs on opposite side.
• Transfer flatbreads to a plate and repeat with remaining flatbreads using the coconut oil or vegan butter in small amounts as needed.
• Brush flatbreads with remaining melted coconut oil or butter mixed with the crushed garlic, and sprinkle with the remaining drill or other herbs.
• Enjoy while still warm.

GREEK YOGURT HERB DRESSING

Steps:

• Combine the yogurt, 2 tablespoons water, rice vinegar, olive oil, chives, parsley, garlic and 1/2 teaspoon each salt and pepper in a blender or food processor and blend until smooth. Cover and chill for 30 minutes before serving. The dressing will keep, refrigerated, for up to 3 days.

RUSTIC ROUND HERB BREAD

Steps:

• In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles fine crumbs. In another bowl, whisk the egg, yogurt and milk. Stir into dry ingredients until just moistened. , Spoon into a 9-in. round baking pan coated with cooking spray. Sprinkle with poppy seeds. , Bake at 400° for 20-25 minutes or until golden brown. Cool in pan on a wire rack. Cut into wedges.

EASY YOGURT FLATBREAD RECIPE

Steps:

• In a large bowl combine the flour with the herbs, baking powder, salt and baking soda. Stir to combine.
• Add the yogurt and 2 Tablespoons oil and mix until all of the flour is mixed in. The mixture will appear shaggy.
• Dust a cutting board with a little extra flour and dump the mixture out. Knead the dough until it is smooth and not sticky, adding a little flour if necessary. Divide dough into 8 pieces and roll into balls.
• Divide dough into 8 pieces and roll into balls.
• Using a rolling pin or your fingers, roll out each ball until the dough is about 1/4 inch thick.
• Heat a griddle or cast iron pan over medium high heat and brush with the oil. When the pan is hot (but the oil is not smoking) add the dough and cook, turning after 3 -4 minutes or when the bottom is golden brown. Cook for another 3 - 4 minutes until golden brown. Serve warm with a little butter or brushed with a little olive oil.

YOGURT AND HERB BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift together the 1st 5 ingredients. Make a well in the center of the bowl.
• Beat together (high speed on an electric mixer) the next 4 ingredients for 3-5 minutes ~ until frothy. Add the herbs, and beat well.
• Pour the liquid - herb mixture into the well in the center of the dry ingredients and mix with a wooden spoon until thoroughly blended.
• Pour into a well-buttered loaf pan, and bake 40-50 minutes (until knife inserted into center-of-bread comes out clean).
• Note: The flavors of the herbs get stronger as the bread ages ~ you will have a chance to notice this if the bread sits around for several days before it is completely devoured.

HERB & CHEESE QUICK BREAD

Steps:

• Combine dry ingredients.
• Cut in margarine or butter.
• Combine cheese, egg, yogurt and milk, and add to other ingredients.
• Dump into a round or square 9-inch pan, sprinkle with poppy seeds.
• Bake at 350°F for 30-45 minutes, or until a knife inserted in the center comes out clean.

LEMON YOGURT BREAD

Steps:

• In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

YOGURT FLATBREAD

Steps:

• Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
• Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
• Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
• To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
• Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
• When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
• To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.