I love making these flatbreads with Sonora flour because it’s so incredibly soft and flavorful. If you can track that down, it will work great here.

For the yogurt, make sure you’re not using Greek yogurt as it’s too thick for this. The yogurt is helping to hydrate the bread, so you want something that’s more runny than a Greek-style yogurt.

I didn’t give an exact measurement for the water because I didn’t measure it myself. You want to add it bit by bit until the dough comes together. Then keep kneading, and add a tiny bit more as needed until it comes together into a smooth dough.

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