Directions

• I prepared all my ingredients at room temperature. As a tip, I can tell you that it is always good to use well-dried flour for dough and baked goods. If you are not sure about the quality of the flour, you can sift it at least twice, for more certainty. As usual, I chose to work with a food processor, but you can also knead the dough by hand, without problems.
• In the bowl of the food processor I put the flour and made a well in the middle of it. In that depression I poured the water (start with half the quantity and see if the rest is needed), I put the sugar and the yeast. I mixed gently with the tail of the spoon, only in the water area and left the yeast to activate for about 10 minutes. After this time, I added the rest of the ingredients: yogurt, salt and oil. I equipped the robot with the special hook and kneaded for 10 minutes on medium speed, then rested for 10 minutes and finished with another stage of kneading that lasted 8-10 minutes.
• I got a soft dough that I collected in the middle of the bowl, helping myself with my hand greased with a little oil. I covered the bowl with a plastic film and let the dough rise in a warm place for 1 hour, or until it doubles in volume.
• While the dough was rising, I took care of the meat and the rest of the ingredients for the sandwiches. I cut the meat into long strips and left it to marinate for 20 minutes at room temperature. For the marinade we used: soy sauce, ginger, cherry vinegar, sugar, salt, pepper. I stir fry the meat adding the vegetables at the end.
• The dough rose very nicely. I took it out of the bowl and weighed it (it is not mandatory) then I divided it into 8 equal parts. Depending on how big or small you want the glue. I took each piece and gave it a round shape, using the stretch and fold method. I let the dough rise for another 30 minutes, on the table, covered with foil to prevent it from drying out.
• What a beauty of dough I have here, after the last round of raising. I added flour to the work surface and rolled out the flatbread as thin as the dough allowed. I baked each flatbread on low to medium heat, using a non-stick pan in which I did not add oil.
• I placed the flatbreads on a wooden chopper and kept them covered with a clean cotton towel. I placed them one on top of the other, to stay warm and soft. While I was baking flatbreads, I also fried some potatoes and prepared a sauce that will combine perfectly with my sandwiches.
• These flatbreads are very good and soft both hot and cold. If you are fond of Indian food or food with sauces, you can dip these flatbreads in them, enjoying an absolutely delicious dish. If you don’t eat them all in the same day, keep them covered and they will stay just as soft.