Naan Flatbread (2 ingredients)

Ingredients:
1 cup unsweetened Greek yogurt
1 1/4 cup+ self-rising flour
Olive oil

NOTE: Other types of unsweetened yogurt can be used, but additional flour may be required to get the dough to the correct texture. Recipe makes eight large flatbreads.

Preparation:
1. Mix flour and yogurt in a stand mixer with the dough hook attachment until combined.

2. Knead on medium speed for about three minutes until ball forms. If dough is too watery, gradually add a tablespoon of flour at a time until it becomes more firm. Be sure to use a spatula to regularly get flour off the bottom of the mixing bowl so that it is all incorporated.

3. Turn dough out onto a floured surface.

4. Sprinkle with flour and knead a few times until it forms into a good ball.

5. Divide the ball into eight pieces.

6. Roll each piece into a ball, then use a rolling pin to roll each ball out into a thin circle (of sorts) on a floured surface.

7. Heat a cast iron skillet over medium-high heat.

8. Put a scant tablespoon of olive oil in the skillet and make sure it is distributed evenly.

9. Gently lay a circle of dough into the skillet. Cook until it is browned (spotty) on the bottom. It will bubble up in places as it cooks.

10. Gently flip dough with tongs (it should be firm enough to pick up and flip), and brown on the other side.

11. Add oil to skillet between dough cooking as necessary, being careful not to get the pan too oily as to "fry" the bread.

12. Keep warm under a towel or in a warming drawer or low heat oven until ready to serve.