Sort ingredients
cathyb114
QR Code
Listen
Pdf
In large bowl, stir together the flours, salt and baking powder.
Add the yogurt and honey, then stir until a shaggy dough forms. Knead with your hands until the dough forms a cohesive ball. It will be slightly sticky.
Turn the dough out onto a flour dusted counter and continue to knead until the dough is sticky instead of sticky – about 1 minute.
Divide the dough into 6 equal pieces and shape each into a ball. Loosely cover with plastic wrap and let rest for 10 minutes.
While the dough is resting, heat a 12-inch cast-iron skillet over medium-high heat.
Roll each ball into an 8-inch circle. Don’t worry about making it perfectly round. I think a little but of irregularity makes it taste better.
Place one dough round in the heated skillet and cook until the bottom is a toasty, spotty brown color, 1 to 1 ½ minutes.
Use tongs to flip the bread and cook the second side until spotty brown, about 1 minute.
Transfer to a wire rack, flipping the bread so the first side that cooked is facing down. Brush top-facing side with melted butter.
Repeat with the remaining rounds.
Serve immediately.