- Mixing dough: 10 minutes
- First rise: 1½ hours
- Resting time: 10 minutes
- Baking time: 4 to 6 minutes
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup warm water
- ½ teaspoon sugar
- 2 tablespoons buttermilk, at room temperature
- 2 tablespoons butter, melted
- ¾ cup plain yogurt, at room temperature
Flour and Salt:
- 2½ to 3½ cups flour
- ½ teaspoon salt
Oil For Bowl:
- 1 tablespoon olive oil for bowl
Butter For Tops:
- 2 tablespoons melted butter
Pour 1 tablespoon olive oil in a large bowl and set aside.
- In a work bowl, whisk together yeast, warm water, and sugar; let stand for 5 minutes or until foamy.
- In a small bowl whisk together the moist ingredients.
- Add the moist ingredients to the yeast mixture.
- Add 1 cup of flour to the work bowl and with a spatula mix until well incorporated.
- Add 2 cups flour and the salt to the work bowl.
- Using a dough hook, bring the dough together; adding flour a tablespoon at a time until the dough becomes a soft ball that is not sticky.
- Turn the dough out onto a lightly floured surface.
- Knead the dough for about 3 minutes or until it is soft, smooth, and elastic.
- Transfer dough to oiled bowl.
- Turn over once to coat with oil.
- Cover with plastic wrap and let rise at room temperature for about 1 to 1½ hours.
- Punch the dough down.
- Divide dough equally into 4 pieces.
- Roll into balls.
- Cover and let rest for 10 minutes.
- Place a baking stone or inverted baking sheet on lowest rack in the oven.
- Preheat oven to 475°.
- Melt 2 tablespoons butter; set aside.
- Sprinkle a flat surface generously with flour.
- Sprinkle the tops of each ball of dough with flour.
- Roll out each ball of dough into a teardrop/oval shape that is approximately ¼-inch thick.
- Brush tops with half of the melted butter.
- If you have a pizza peel, generously dust it with flour.
- Transfer the ovals to the pizza peel.
- If you do not have a pizza peel use the flats of your hands to pick the ovals up and place directly in the oven.
- Place as many ovals, butter side up, as will fit on the baking stone or baking sheet without touching.
- Bake 4 to 6 minutes or until they get puffy and just begin to turn golden. Do not overbake or the bread will be too dry.
- Remove from oven.
- Brush with remaining melted butter.
- Wrap in a dish towel and serve warm.