1Mix all dough ingredients together in a bowl making sure to mix the dry ingredients first before adding the wet.
2Start by mixing with a butter knife then once a ball starts to form, knead on the table until the doughball becomes smooth. (about 5-10 minutes) Alternatively, you can use a stand mixer which would take half the amount of time.
3Allow the dough to proof in the bowl with a tsp of olive oil and covered with plastic wrap for 1 hour until double in size.
4After 1 hour, the dough should be doubled in size.
5Flatten each piece of the dough with your palm or a rolling pin so that there is enough surface area to layer on some cheese.
6Place a handful of cheese into the flattened piece of dough, making sure not to overcrowd it. 1 solid layer should be enough.
7Fold the edges of the dough together, and pinch to seal the dough together.
8You want to bring all the edges together towards the middle.
9Then roll the dough over so that the seam side is facing the table.
10Shape it into a tight ball, forming surface tension then flatten slightly with your hand.
11Let this rest to proof again for 30-45 minutes.
12While you wait, make the garlic butter by combining all the ingredients.
13Heat up a cast iron pan up to med-high heat. (non stick works as well)
14Using a rolling pin, roll out the dough as thin as possible.
15If the dough is too sticky, sprinkle some flour on the rolling pin and work surface.
16Place dough in preheated high heat skillet to cook for 1-2 minutes each side.
17If you don't start to see bubbles and color does not start to change, increase the heat.
18Once cooked on both sides, remove and immediately brush with the garlic butter.
Ingredients
2 cups AP flour
0.5 tbsp instant yeast
0.5 tbsp sugar
1 tsp salt
0.5 cup water
0.5 cup full fat Greek yoghurt
2 tbsp melted butter
1 cup shredded mozarella
1 stick melted butter
5 cloves minced garlic
1 tsp salt
0.25 cup chopped cilantro
Equipment
bowlbutter knifestand mixerplastic wraprolling pincast iron panskillet
Tips
If the dough is too sticky when rolling out, dust with more flour.
Be patient with the dough if it feels too wet. Continue to knead and it will get easier.
Play around with the temperature of the pan, higher heats are better for a charred flavour.