For many years I’ve been fascinated by variations on yeast-free yogurt flatbread recipes (sometimes called yeast-free naan) that follow a loose formula of a cup of yogurt, a couple cups of flour, some salt, fat, and water. Sometimes there’s baking powder, sometimes there’s not. It’s kneaded together as you would a yeasted bread dough and left to rest for about 30 minutes, sometimes an hour, during which a transformation occurs and the dough becomes springy and smooth and very lovely to work with, like a freshly-opened can of Play-Doh. Once rolled thin, they’re pan-fried, and look, they’re fiiine. But they’re never as good as I want them to be.
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