Corrie and I made these for soft tacos the other night. They’re like a cross between a tortilla and a pita bread. Soft and thick and chewy. I hope you’ll try them! I got the recipe from http://www.tammysrecipes.com
1 pkg. (2 1/4 tsp.) dry yeast
1 cup warm water
1 T. olive oil
2 tsp. sugar
1/4 cup plain yogurt
1 1/2 tsp. salt
1/2 cup whole wheat flour (sift to remove large flakes of bran)
2 cups bread flour (or more as needed)
1. Sprinkle yeast over warm water in a medium mixing bowl. Add oil, sugar, and yogurt and mix with a wooden spoon until well combined. Add salt, sieved whole wheat flour, and bread flour, and mix until flour is incorporated. Turn dough out of mixing bowl onto a very lightly floured surface and knead until smooth and elastic, 12 to 15 minutes, adding just enough flour until dough is not sticky but very soft. Allow dough to rise in warm place until doubled, 30 to 45 minutes.
2. On a lightly floured work surface, cut dough into eight equal portions. Shape each portion into a ball and let rest for 10 minutes. Roll each ball into a 4-inch circle and let rest for 10 minutes before rolling into a 6-inch circle.
3. Five to ten minutes before cooking flatbreads, heat a large, heavy skillet (preferably cast iron) over medium-high heat until hot. Working one at a time, lift dough circles and gently stretch about one inch larger and place in skillet. Cook until small bubbles appear on surface of dough, about 30 seconds. Flip bread and cook until bottom is speckled and deep golden brown in spots, about 2 minutes. Flip bread again; cook until bottom is speckled and deep golden brown in spots, 1 to 2 minutes longer.
4. Wrap breads to a clean kitchen towel and serve warm. Or wrap tightly in foil and store at room temperature up to 2 days; reheat in 300-degree oven until warm, about 15 minutes.