Updated: Feb 28, 2020
If you are ever in L.A., you should have heard the famous Bäco Mercat restaurant. They have their award-winning Bäco sandwich in their menu. It is like a flatbread sandwich. What really intrigues me is its similarities with naan bread, but with a subtle floral lavender aftertaste. Yes, there is a presence of lavender in their flatbread. If you cannot get your hands on lavender, you can use herbes de provence. It is a great substitute. I am not saying that my Bäco dough is as great as Bäco Mercat's tho. But I hope this is as good as this gets. I will be using this dough to create as many sandwiches as I can in the future. Please stay tuned.
(Makes 10 dough balls)
Lukewarm Water, 1 Cup
Active Instant Dry Yeast, 1.5 TSP
Granulated Sugar, 1.5 TSP
Greek Yogurt, 3 TBSP
Extra Virgin Olive Oil, 6 TBSP + More For Greasing
Unbleached All Purpose Flour, 384g
Sea Salt, 1 TSP
Griddle / Grill Oven
In a bowl, add water, yeast and sugar.
Stir to combine well and until the yeast and sugar have dissolved.
Set aside for 15 mins or until the yeast mixture is foamy.
In another bowl, add yogurt and olive oil.
Mix to combine well.
In a large bowl, add in flour and salt
Stir to combine well.
Once the yeast mixture is foamy, add in the yogurt mixture.
Stir to combine well.
Create a well in the center of the flour mixture.
Gradually add the yeast mixture into the flour while mixing.
Continue mixing until it becomes a dough.
Knead the dough inside the bowl, picking up all the nooks and crannies, for about 4 to 5 mins.
Transfer onto a floured surface, continue kneading for another 4 to 5 mins.
The dough should be smooth and tacky, but not sticky. It should also pass the windowpane test.
If the dough is too dry, add in more water, 1 TBSP at a time.
If the dough is too wet, add in more flour, 1 TBSP at a time.
Form the dough into a ball.
Grease lightly with olive oil.
Transfer back into a bowl.
Cover with cling film and set aside to rise for 1.5 to 2 hrs or until doubled in size.
Divide into 10 equal dough balls with a weighing scale.
At this point, you can keep in a lightly grease zip lock bags in the fridge for 3 days or 1 month in the freezer.
Cover the rest of the dough balls with a damp lint-free kitchen towel while you are working on a dough ball.
On a floured working surface, using a rolling pin, roll into an oblong shape about 1/8 inch thick.
Transfer onto a griddle over medium heat.
As the dough is grilling, blister of air pockets will form. That is a good sign.
Grill until lightly charred on both sides.
Repeat the steps for the remaining dough balls.