Total Time
Prep 40 mins
Cook 0 mins

Sourced from a weekend newspaper magazine - we have used the dough to make gozleme, but I think you could use it for just about anything! We have tried making this with potato flour for our gluten free friends - it doesn't work :(


  1. Beat the yoghurt with a pinch of salt in a large bowl until smooth.
  2. Gradually add the flour until it is a stiff dough.
  3. Tip onto a lightly floured bench and knead until it is soft and only slightly sticky.
  4. Transfer to an oiled bowl and set aside, covered for 30 minutes.
  5. Use as desired.
Most Helpful

I love that this dough is made with a significant protein component. I had to add a bit more yogurt for that amount of flour to get a good texture. It was great for a thin and crispy crust pizza. I am not too sure about other applications. Next day addition.....This recipe is GREAT for tortillas!!! They have a "bite" or tooth to them and great flavor.

Ambervim August 28, 2013