How to Make the Base Dough
Combine flour:</strong) Whisk the self-rising flour in a bowl to break up lumps.
Add yogurt:</strong) Add the Greek yogurt and stir with a spatula until a shaggy mass forms.
Knead lightly:</strong) Turn dough onto a lightly floured surface. Knead gently 6–8 times until it forms a smooth, slightly tacky ball. Add tiny pinches of flour if it’s excessively sticky.
Rest (optional):</strong) Let the dough rest 5 minutes under a towel — it relaxes and is easier to shape.
Shape & cook:</strong) Follow the specific variation below for shaping and cooking temperatures/times.
4 Favorite Variations (Quick Guides)
1 — Simple Skillet Flatbreads
Perfect for wraps or a side with dips.
Divide dough into 6 pieces. Roll into balls, then flatten to ~1/4″ thick discs.
Heat a dry skillet over medium-high heat. Cook 2–3 minutes per side until golden spots appear and the centers are cooked.
Brush with butter or olive oil, sprinkle with flaky salt, and serve warm.
2 — Soft “Bagels” (Baked)
Chewy, soft bagels — not NYC-authentic but delightful and fast.
Divide into 6 pieces, roll into ropes, form into rings and press edges to seal.
Place on a parchment-lined sheet, brush with an egg wash (optional), and bake at 425°F (220°C) for 10–12 minutes, until golden.
Top with sesame, poppy, or everything seasoning if desired.
3 — Quick Pizza Crust
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