Sweet flatbreads with lemon yogurt cream

Votes: 1

How to Make - Sweet Pancakes with Lemon Yogurt Cream

Time: 2 hours.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 420, total fat 22 G., saturated fats 13 G., proteins 11 G., carbohydrates 46 G., fiber 2 G., cholesterol 71 mg, sodium 547 mg, sugar 13 G.

Yemeni yeast flatbread, lahoh, is typically served for breakfast with a variety of toppings, but this recipe from Molly Yeh is so good it's also perfect for dessert. Each loaf is served with whipped yogurt cream, drizzled with honey, and sprinkled with chopped pistachios. Fresh fruit or berries can be added, depending on what's in season.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Lemon yogurt cream

1 cup heavy cream
0.5 cups Greek yogurt from whole milk
1/4 cup powdered sugar
0.5 tsp vanilla extract
Zest of half a lemon

Lakhokh flatbread

2 cups premium flour
1 tbsp baking powder
1 tbsp. granulated sugar
2 and 1/4 teaspoons active dry yeast
1 teaspoon coarse salt
1.5 cups of water
1 cup whole milk Greek yogurt
1 tsp vanilla extract
0.5 tsp almond extract
Unsalted butter to grease the pan
Honey, chopped pistachios and fresh fruit (optional), for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, cream, yogurt, almond extract, pistachios

Cooking the dish according to the recipe:

Lemon yogurt cream:

In a stand mixer, beat the heavy cream and yogurt until soft peaks form. Add the powdered sugar, vanilla, and lemon zest and continue beating until stiff peaks form. Refrigerate until ready to serve.
Flatbreads:

In a large bowl, combine the flour, baking powder, sugar, yeast, and salt. In a medium bowl, thoroughly whisk together the water, yogurt, vanilla, and almond extracts until smooth. Pour the liquid mixture into the floured bowl and knead until smooth. Cover with plastic wrap or a towel and let sit at room temperature until doubled in size and bubbly, about 1-2 hours, or refrigerate overnight.

Preheat the oven to 200°F (93°C). Line a baking sheet with a clean kitchen towel or a layer of paper towels and place it in the oven. You will be placing the finished tortillas on this baking sheet.
Heat a large skillet over medium heat and melt enough butter to coat the bottom of the pan with a thin layer. Pour in about 1/2 cup of batter and cook until the flatbread is golden brown on the bottom, bubbles form on top, and the batter is set. Do not flip! Transfer to a baking sheet in the oven. Repeat with the remaining batter, adding more butter to the pan as needed.
Warm a little honey over medium heat or in the microwave. Before serving, top the flatbread with whipped cream, drizzle with warm honey, and sprinkle with pistachios and fruit, if desired. Enjoy!