• 12 cup warm water
  • 1 tsp sugar
  • 2 tsp yeast
  • 14 cup greek yogurt
  • 1 tbsp olive oil
  • 2 cups bread flour
  • 1 tsp kosher salt
  • optional: garlic butter for finishing


Make the Dough

  • In a medium mixing bowl
    • Add warm water, sugar, and yeast
    • Let sit 10–15 mins
  • Add remaining ingredients to the yeast mixture
  • Mix with a wooden spoon or silicone spatula until you form a shaggy dough
  • Knead by hand until you form a ball of dough
  • Transfer to a table and knead for 3–4 mins until smooth and elastic
  • Transfer back to bowl, coat with oil, and cover with a towel
  • Prove for 1–2 hours


  • Punch the dough down and transfer it onto your table
  • Divide and form into 6 balls
  • Dust with flour and cover with plastic
  • Prove again for 20 mins


  • Roll out each dough ball to an 18″ thick oval
  • Optional: Roll herbs onto one side (this will be the bubbly/top side)


  • Preheat cast iron skillet on high
  • For each uncooked piece
    • Cook on one side for a 1–2 mins, it should bubble up satisfyingly
    • Flip and cook for another 1–112 mins
    • Flip back over
    • Transfer to a cooling rack
  • Brush on garlic butter and salt