Ingredients
1 teaspoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup plain yogurt
1/4 cup water
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1/2 cup crumbled feta cheese
2 tablespoons chopped fresh oregano (or 2 teaspoons dried oregano)
2 cloves garlic, minced
Salt and pepper to taste
Optional: Truffle oil for drizzling
Instructions
Prepare the Dough:
In a large bowl, whisk together the flour, baking powder, and salt.
Add yogurt, water, and olive oil. Mix until the dough comes together.
Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Cover and let it rest for 30 minutes.
Make the Filling:
In a separate bowl, combine mozzarella cheese, feta cheese, oregano, minced garlic, salt, and pepper. Mix well.
Assemble the Flatbreads:
Divide the rested dough into 4 equal portions. Roll each portion into a ball.
On a lightly floured surface, roll out each ball into a circle or oval shape, about 1/4 inch thick.
Place a quarter of the cheese filling (about 1/4 cup) on one half of each circle, leaving a small border around the edges.
Cook the Flatbreads:
Fold the other half of the dough over the filling to enclose it, creating a half-moon shape. Press the edges firmly to seal.
Heat a non-stick skillet or griddle over medium heat. Cook each flatbread for about 3-4 minutes on each side, until golden brown and cooked through.
Optionally, drizzle each cooked flatbread with a bit of truffle oil for added flavor.
Enjoy.