Ingredients:

  • 500g All-Purpose Flour
  • 7g Instant Yeast
  • 10g Granulated Sugar
  • 10g Fine Sea Salt
  • 160ml Warm Water (110°F/43°C)
  • 80ml Warm Whole Milk (110°F/43°C)
  • 60g Full-Fat Greek Yogurt
  • 30ml Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 15g Melted Butter for brushing

Instructions:

  1. Whisk 500g flour, 7g yeast, 10g sugar, and 10g salt in a large bowl. Note: Mixing dry ingredients first prevents salt from hitting the yeast directly.
  2. Add 160ml warm water, 80ml warm milk, 60g yogurt, and 30ml olive oil to the center.
  3. Knead the mixture for 5–7 minutes by hand (or 4 minutes in a mixer) until smooth and slightly tacky.
  4. Place dough in a greased bowl, cover with a towel, and let rest for 30 minutes in a warm spot.
  5. Divide the rested dough into 8 equal pieces (approx 100g each).
  6. Roll each piece on a floured surface into an 8 inch circle. Note: Roll from the center out to keep the thickness even.
  7. Heat your cast iron pan over medium high heat until a drop of water sizzles and vanishes.
  8. Lay one dough circle in the dry pan and cook for 1-2 minutes until large bubbles appear.
  9. Flip and cook the other side for 1-2 minutes until dark charred spots form.
  10. Remove and immediately brush with 15g melted butter and sprinkle with 1 tsp oregano. Wrap in a towel.