Ingredients
Method
- In a small bowl, stir the sugar into the warm water, then sprinkle the yeast over the top. Let it sit for about 10 minutes. You should see bubbles and froth — it means the yeast is alive
- Once the yeast is foamy, pour it into a large mixing bowl. Add the warm milk, yogurt, oil, and salt. Stir it up, then gradually add the flour, starting with 2 ½ cups. Mix until it comes together into a shaggy dough. If it feels too sticky, add a bit more flour. Then get in there with your hands and knead it for about 8–10 minutes until it turns smooth and soft.
- Cover the bowl with a damp towel or plastic wrap and set it somewhere warm. Let the dough rise until it doubles in size — this usually takes about 1 to 1.5 hours,
- Once the dough has puffed up nicely, punch it down gently. Turn it out onto a lightly floured surface and divide it into 6–8 equal pieces. Roll each piece into a ball, then cover them with a clean towel to rest for 10 minutes.
- Now, roll each ball into an oval or tear-drop shape, about ¼ inch thick.
- Once your pan is ready, lay in one piece of dough. Let it cook for about 1–2 minutes. You should see bubbles forming on the surface. Flip it, and cook for another minute or so until both sides have dark brown spots and the dough looks cooked through.
Notes
One of the most common errors? Rushing the yeast. You have to give it time to bloom properly — if you don’t see bubbles, it’s not active, and your dough won’t rise.
Another mistake is using a pan that’s not hot enough. A lukewarm skillet won’t give you those signature brown blisters, just pale, limp bread.