Grilled Flatbreads (No Yeast, No Fuss)

Method

1. Mix all ingredients in a bowl. Start with a spoon, then use hands to bring the dough together.
2. Knead for 2–3 minutes until smooth. Add flour if sticky or yogurt if crumbly.
3. Cover and rest the dough at room temperature for 20–30 minutes.
4. Divide into 4–6 pieces and roll out thin. Shape doesn’t need to be perfect.
5. Heat a cast iron pan or grill until very hot. No oil—dry heat only.
6. Cook each flatbread for 1–2 minutes per side until bubbles form and charred spots appear.
7. Brush with olive oil or melted butter after cooking. Add herbs, garlic, or chili oil as desired.