Now that we’re in the days of Pinterest I have completely lost sight of the fact that printed cook books exist. Which seems silly because as a photographer I love to page through and look at the pictures in cook books and you can really find some fun recipes.
For today’s post I’m teaming up with Stonyfield, OXO and a great new cook book called Yogurt Culture. This book was written by Cheryl Sternman Rule and features recipes featuring yogurt from all over the world. She offers up some delicious sweets, treats and savory eats with beautiful photos. You should definitely check the book out!
In the book Cheryl features a recipe for Raisin Poppy Seed Flatbreads which sounded amazing. Since I’m not a huge fan of raisins I decided to change up the recipe a bit by featuring the light spring flavor of lemon with a honey butter. These flatbreads turn out like a tasty pancake/bread fusion.
To make the flatbreads I used my shiny new OXO Good Grips 9-Inch Whisk. I’ve been dying to get one of these for a long time and I was so excited when they sent one over. They are perfect for small whisking projects! And seriously, who doesn’t love tiny tools?
UPDATE: I’m giving away a copy of Yogurt Culture and Stonyfield yogurt coupons to one lucky reader!!
So let’s get to this tasty recipe! It’s perfect for breakfast/brunch or just as a nice little snack. I hope that you enjoy them as much as I did!
- 6 tablespoons unsalted butter, at room temperature
- 1 tablespoon honey
- Pinch of Kosher salt
- ¼ cup warm water
- 2¼ teaspoons active dry yeast
- ½ cup plain low-fat or whole milk yogurt
- ¼ cup honey
- 2¼ cup all purpose flour, plus more for kneeding
- 1 tablespoon poppy seeds
- Juice and zest of 1 lemon
- 1 teaspoon Kosher salt
- Butter for cooking
- In a large bowl combine the water and yeast and allow to stand for 5 minutes.
- Add in the yogurt and honey and whisk until the honey dissolves. Add in the lemon juice, zest, flour, poppy seeds and salt. Stir with a spoon until the dough forms.
- Turn the dough out onto a floured work surface and kneed for 3-5 minutes. Place in a greased bowl and allow to rise in a cool, dry place for 2 hours, until lightly puffed.
- While the dough is rising, combine the butter, honey and salt and mix until well combined. Set aside for when you're ready to serve the flatbreads.
- Return the dough to a floured work surface and cut into 8 equal portions. Using a floured rolling pin, flatten each dough portion into a 6" round.
- Heat a skillet over medium-high heat and lightly butter. Place the flatbreads, one at a time, into the griddle and brush the top portion with additional butter before flipping. Cook for 2 minutes on each side.
- Serve the flatbreads warm with the honey butter.
I was provided the book, whisk and yogurt to complete this post. All opinions expressed are my own.