Vegan Homemade Yogurt Flatbread

Instructions

1. In a stand mixer with a hook attachment, add all ingredients and mix on low speed until everything is just combined, about 3 minutes. Cover bowl with a wet towel and let sit for 30 minutes.
2. After 30 minutes, turn mixer to medium-low speed and knead for 12 minutes, scraping down sides of bowl as needed.
3. Transfer dough to a well-oiled bowl. Spray liberally with non-stick spray, cover with plastic wrap, and refrigerate overnight or for at least 15 hours.
4. When ready to use, remove from fridge. While still cold, cut and roll dough into approximately 8 to 10 golf ball-sized dough balls.
5. Cover dough balls loosely with a cotton towel or plastic wrap until doubled in size and soft. The dough should warm to room temperature when ready to cook.
6. While dough is proofing, preheat grill to 350ºF.
7. Once dough is soft and pliable, spray grill liberally with non-stick spray. Stretch out each dough ball to approximately a 6 to 8-inch circle.
8. Working in batches, evenly place dough on grill and cook until it starts to form bubbles on the surface, approximately 2 to 5 minutes per side.
9. Gently flip dough with tongs or a metal spatula when dough has grill marks and is slightly charred on the first side.
10. Repeat cooking process until all the dough is slightly charred and fully cooked. Cover grilled flatbreads with foil to keep warm until ready to use.