Yoghurt dough, I have mixed feelings about this dough and I’ve done a few experiments since I last posted the yoghurt dough pizza base.
I’ve made ham and cheese/vegemite and cheese savoury scrolls, cooked in the oven.
I’ve made apple and cinnamon/caramel sweet scrolls, cooked in the oven.
They’ve been with mixed success, I think they come out chewy and a bit tough. I don’t use my dough like this.
BUT I do like this dough for making gyros, a cooked dough sort of like a Greek pita bread. Or in place of a Naan bread for curries.
I don’t really use a recipe but for 2 people I do start off with 1/3 cup self raising flour (SR flour = 1 cup flour, 2 teaspoons baking powder) and 2 or 3 tablespoons of greek yoghurt into a bowl, mix with a spoon or hands for a bit then add more yoghurt as necessary to form a dough, a dough you can work with and that you can push together on a floured board, like bread.
As it’s for 2 divide in half and roll each half into a flat disc. You may find you need more flour as if the dough is to wet it won’t roll without splitting. If it splits fold it in quarters and start rolling again. Set both discs aside.
In a frying pan smear on just enough oil to ever so lightly cover the base and put your heat on 3/4 making sure the pan is nice and heated. Dust off as much flour as possible from your dough disc and place in pan.
Bubbles will stretch through to the top, that’s ok. Shake the pan every now and then to make sure your disc is moving and cooking and browning, not sticking. Using tongs and turn it over to cook the other side. Probably 2-3 mins each side.
Keep first one warm and do the same with the second one. (I keep mine warm by putting on a dinner plate putting a barely damp piece of paper towel on top then another dinner plate on top. When the second one is ready put it on top of the other one and get your salad and meat out to serve. We eat them like a large soft taco or gyro.
As a Naan bread cook as above, cut in half and scoop up all that curry sauce, meat and vegetables.
Best served warm. Best cooked and served as soon as possible. For me I think they go chewy once cold.
I do this for a pizza still if I’m hanging out for one but I cook it in the fry pan first before placing my toppings on top then place in the oven or under the griller.
I do not freeze any form of this dough.
It sounds like a lot of fiddling around but once you get the hang of it you can whip it up in no time especially small amounts.
My stove top and frying pans aren’t huge so I can only do one at a time.
Easy to make up for the grand kids as a snack or decorate their own pizzas.