Reply to I made the NYT Chicken Schwarma recipe you've all been touting and...

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I started making this 6 months ago, and it is in our weekly rotation now. Love it. I make flat breads to go with it (just flour, salt, baking soda, and yogurt) and with a garlic/yogurt sauce it is fabulous.[/quote]

Can you post measurements?[/quote]

I go by feel, but I'll do my best:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or so of plain yogurt (any kind is fine, but if you use greek you will need extra water to make the dough)

Mix with a fork, and then mix with your hands until it is combined. It will be dry and shaggy. Dribble water in and mix until it comes together into a kneadable dough. Knead for a couple of minutes, then cut into 6 to 8 sections, depending on how big you want your flat breads. Heat a cast iron pan (dry) until quite hot. Roll a section of dough out thin, like pie dough. Put in pan and cook until the top begins to bubble. Flip, and cook for a couple of minutes. While one bread is cooking you can roll out the next. Have a damp paper towel by you to wipe burnt flour out of the hot pan after every couple of breads, or it smokes. Keep breads warm under a kitchen towel until ready to eat. They are still wonderful made an hour or two ahead of time, but if you need make them a day ahead you might as well just buy them.[/quote]

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