Ingredients

• 2 teaspoons active dry yeast
• 1/2 cup warm water
• 1 tablespoon honey
• 3 cups bread flour
• 1/2 teaspoon sea salt
• 1 large egg, beaten
• 1/3 cup plain 2% yogurt
• 1/4 cup virgin olive oil
• 1 tablespoon all-purpose flour
• 1/3 cup clarified butter

Instructions

1. In a bowl of a stand mixer, combine yeast, honey and water (between 105-100ºF); stir to dissolve and let sit until frothy, about 15 minutes. Add oil, yogurt and beaten egg; whisk to combine.

2. In a medium bowl, whisk together 2 cups flour and salt. Add dry ingredients to yeast mixture, keeping about ½ cup on the side. Process on speed 3 until dough is no longer sticking at the bottom and pulled from the sides of the bowl, adding flour, about 1 tablespoons at a time.

3. Transfer dough on a work surface and pulling under to form a ball. Place dough in a large bowl lightly oiled and coat ball dough by rubbing around the bowl. Cover with a clean dish towel and let it rise for 1 ½ hours or until it doubles in size.

4. Punch dough, transfer onto a lightly floured work surface and separate into 8 equal pieces; pull under to form small balls, and cover for 30 minutes.

5. Heat a griddle, panini pan or a heavy skillet over medium heat. Roll down one ball at a time into a long thin oval shape, keeping the other dough balls covered. When pan is hot, place one at a time and lightly brush the top with clarified butter; cook until golden brown and large bubbles formed on top, about 3 minutes. Flip the dough on the other side and cook until golden brown as well for about 3 minutes. Repeat with the remaining dough balls.