Garlic Yogurt Skillet Flatbreads

Steps

1. 1

   Whisk the flour, baking powder, salt and sugar in a bowl. Add the yogurt and stir with a fork into a shaggy dough, adding water 1 tablespoon at a time only if dry flour remains. Knead on a lightly floured counter until smooth and soft, about 1 minute.

2. 2

   Divide into 6 balls, cover with a towel and let rest for 10 minutes so the dough relaxes and rolls out easily.

3. 3

   Meanwhile, warm the ghee and garlic in a small saucepan over low heat until the garlic is fragrant and gently sizzling, about 2 minutes. Stir in the cilantro off the heat.

4. 4

   Heat a large cast-iron skillet over medium-high heat until a drop of water evaporates on contact, about 3 minutes. Roll each ball on a floured counter into an oval about 1/8 inch thick.

5. 5

   Cook one flatbread at a time in the dry skillet until large bubbles form and the underside has charred spots, 1 to 1 1/2 minutes. Flip and cook until spotted on the second side, about 1 minute more.

6. 6

   Brush each hot flatbread with the garlic ghee, sprinkle with flaky salt and stack under a clean towel to stay soft while you cook the rest.