Best Flatbread

Credit to Bon Appetit

• 1½ tsp. sugar

• 1 ¼ -oz. envelope active dry yeast (about 2¼ tsp.)

• 2½ cups (313 g) all-purpose flour

• ½ cup whole-milk plain Greek yogurt

• 2 Tbsp. extra-virgin olive oil

• 2 tsp. kosher salt

• Safflower oil, for frying

Stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes.

Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don’t worry about any dry or unincorporated bits). Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour.

Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6" rounds about ¼" thick.

Heat a good glug of safflower oil in a large skillet over medium-high. Working 1 at a time and adding additional oil as needed to keep the bottom of the skillet well coated, cook flatbread until bubbles appear over the surface, about 1 minute. Flip and cook until cooked through, about 1 minute. Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm.