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Baking recipe · from the recipe book

Basil-Oregano Yeasted Skillet Flatbreads

Soft, chewy bread-flour flatbreads with blistered spots, flecked with fresh basil and oregano and brushed with garlicky basil olive oil.

Basil-Oregano Yeasted Skillet Flatbreads

Ingredients

  • 4⅓ cups600 gBread flour
  • 1½ cups360 gWaterlukewarm, about 100°F (38°C)
  • 3 oz80 gPlain Greek yogurt, nonfat
  • 3½ tbsp45 gOlive oildivided: 25 g for the dough, 20 g for brushing
  • 1¼ cups leaves30 gFresh basilfinely chopped, divided: 20 g for the dough, 10 g for brushing
  • 1 tbsp3 gDried oregano
  • 2 cloves6 gGarlicminced
  • 1¾ tsp11 gSalt
  • 1½ tsp6 gInstant yeast
  • 1½ tsp6 gGranulated sugar

Steps

  1. Prepare first: chop the basil and set aside two-thirds of it for the dough and one-third for brushing; mince the garlic.
  2. In a large bowl, whisk the bread flour, instant yeast, sugar, salt and dried oregano.
  3. Add the lukewarm water, Greek yogurt, the 25 g dough portion of olive oil and the dough portion of basil; stir into a shaggy dough. This is about 60% hydration and 1.8% salt.
  4. Knead on a lightly floured counter for 8 to 10 minutes until smooth and elastic.
  5. Place in an oiled bowl, cover and let rise at about 75°F (24°C) for 1 to 1½ hours, until doubled in size and it springs back slowly when poked.
  6. Make the basil oil: stir the remaining 20 g olive oil with the minced garlic and the remaining basil; set aside.
  7. Divide the dough into 12 pieces (about 92 g each), roll into balls, cover and rest 15 minutes.
  8. Heat a dry cast-iron skillet over medium-high heat for 5 minutes.
  9. Roll one ball into a round about 7 inches across and ¼ inch thick.
  10. Cook 1½ to 2 minutes until bubbles rise and the underside has golden spots; flip and cook 1 to 2 minutes more until puffed and spotted. The center should reach about 190°F (88°C) since the dough is enriched with yogurt.
  11. Brush the hot flatbread lightly with the basil oil and stack under a towel; repeat with the remaining dough, brushing each with basil oil until it's used up.
  12. Let the flatbreads cool slightly on a rack before tearing or slicing.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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