This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
1 packet
active dry yeast
2 teaspoons
sugar, divided
175g
warm water (100°F)
1 tablespoon
plain yogurt
53g
olive oil, divided
240g
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
1 packet (1/4 ounce)
active dry yeast
2 teaspoons
sugar, divided
3/4 cup
warm water (100°F)
1 tablespoon
plain yogurt
1/4 cup
olive oil, divided
2 cups
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
Utensils
Small Bowl
Large Bowl
Step 1
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let sit for 5 minutes. Add yogurt and 2 tablespoons olive oil; stir to combine.
Step 2
In a large bowl, stir together the remaining sugar, 2 cups flour, garlic, and salt. Add the yeast mixture and stir to combine. Once dough comes together, transfer to a floured surface and knead gently until soft and smooth. Lightly spray or rub a large clean bowl with oil and place dough in bowl. Cover with plastic wrap and keep in a dry, warm place for 1 1/2 to 2 hours, or until dough has doubled in size.
Step 3
Once the dough has doubled in size, place onto a floured surface. Cut into 6 equal pieces. Use a rolling pin to roll each piece into a 6-inch circle.
Step 4
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
Step 5
Lightly grease pot with 1 teaspoon olive oil. Place 1 circle of dough in pot. Cook, without disturbing, until dough is bursting with air bubbles, about 1 to 2 minutes. Then flip and cook the other side until golden brown, another 1 to 2 minutes. Remove and repeat, making sure to add oil with each piece of dough. Serve warm.
In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let sit for 5 minutes. Add yogurt and 2 tablespoons olive oil; stir to combine.
1 packet
active dry yeast
2 teaspoons
sugar, divided
175g
warm water (100°F)
1 tablespoon
plain yogurt
53g
olive oil, divided
240g
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
1 packet (1/4 ounce)
active dry yeast
2 teaspoons
sugar, divided
3/4 cup
warm water (100°F)
1 tablespoon
plain yogurt
1/4 cup
olive oil, divided
2 cups
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
Step 2 of 5
In a large bowl, stir together the remaining sugar, 2 cups flour, garlic, and salt. Add the yeast mixture and stir to combine. Once dough comes together, transfer to a floured surface and knead gently until soft and smooth. Lightly spray or rub a large clean bowl with oil and place dough in bowl. Cover with plastic wrap and keep in a dry, warm place for 1 1/2 to 2 hours, or until dough has doubled in size.
1 packet
active dry yeast
2 teaspoons
sugar, divided
175g
warm water (100°F)
1 tablespoon
plain yogurt
53g
olive oil, divided
240g
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
1 packet (1/4 ounce)
active dry yeast
2 teaspoons
sugar, divided
3/4 cup
warm water (100°F)
1 tablespoon
plain yogurt
1/4 cup
olive oil, divided
2 cups
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
Step 3 of 5
Once the dough has doubled in size, place onto a floured surface. Cut into 6 equal pieces. Use a rolling pin to roll each piece into a 6-inch circle.
1 packet
active dry yeast
2 teaspoons
sugar, divided
175g
warm water (100°F)
1 tablespoon
plain yogurt
53g
olive oil, divided
240g
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
1 packet (1/4 ounce)
active dry yeast
2 teaspoons
sugar, divided
3/4 cup
warm water (100°F)
1 tablespoon
plain yogurt
1/4 cup
olive oil, divided
2 cups
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
Step 4 of 5
Select SEAR/SAUTÉ and set to MD:HI. Select START/STOP to begin. Allow to preheat for 5 minutes.
1 packet
active dry yeast
2 teaspoons
sugar, divided
175g
warm water (100°F)
1 tablespoon
plain yogurt
53g
olive oil, divided
240g
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
1 packet (1/4 ounce)
active dry yeast
2 teaspoons
sugar, divided
3/4 cup
warm water (100°F)
1 tablespoon
plain yogurt
1/4 cup
olive oil, divided
2 cups
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
Step 5 of 5
Lightly grease pot with 1 teaspoon olive oil. Place 1 circle of dough in pot. Cook, without disturbing, until dough is bursting with air bubbles, about 1 to 2 minutes. Then flip and cook the other side until golden brown, another 1 to 2 minutes. Remove and repeat, making sure to add oil with each piece of dough. Serve warm.
1 packet
active dry yeast
2 teaspoons
sugar, divided
175g
warm water (100°F)
1 tablespoon
plain yogurt
53g
olive oil, divided
240g
all-purpose flour, plus 1/4 cup for dusting
1 teaspoon
garlic, finely minced
1 teaspoon
kosher salt
1 packet (1/4 ounce)
active dry yeast
2 teaspoons
sugar, divided
3/4 cup
warm water (100°F)
1 tablespoon
plain yogurt
1/4 cup
olive oil, divided
2 cups
all-purpose flour, plus 1/4 cup for dusting
