Or, rather, my cheater’s version: Mom uses a sourdough starter for hers, but I rarely think far enough ahead for that.
Put the flour in the bowl of a stand mixer (or a large bowl), make a well in the center and add the water, sugar, yeast, oil, and yogurt to the well. Mix with the dough hook (or by hand), adding the salt as you mix. Knead in the mixer on low speed (or by hand on a work surface) for 5 (or 10) minutes, until smooth, adding a little more flour, if needed. Transfer to a work surface and form into a ball. Cut into eight wedges and put the wedges on a floured baking sheet; cover with plastic wrap and set aside at cool room temperature or in the refrigerator for 8 hours.
Using a small rolling pin or your hands, on a floured work surface, flatten the wedges into rough triangles about
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