• Prep 10 mins
  • Proof Time 2 hours
  • Total 2h 22 mins
  • Easy
  • Serves 3

TIP: Serve with your favorite dipping sauce or use as soft shells for tacos. 


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • 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.