Yemeni Yogurt Flatbread with Herbs and Cheese

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Shafout is a beloved Yemeni street-food flatbread whose tender, tangy dough is built on plain yogurt rather than yeast. The yogurt keeps the interior pillowy while the outside gets a gentle golden crust on a hot griddle. Here it's folded around a simple herb-and-cheese filling for a quick, satisfying meal.

Nutrition Facts

Per serving (estimated)

• 345 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 40 gCarbs
• 2 gFiber
• 3 gSugar
• 15 gProtein
• 640 mgSodium
• 185 mgPotassium
• 225 mgCalcium
• 2.6 mgIron
• 3 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the yogurt dough

• 2 cups (260 g) all-purpose flour
• 1 cup (240 g) plain whole-milk yogurt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine sea salt
• 2 tbsp olive oil
• 1 large egg

For the herb-cheese filling

• 1 cup (110 g) shredded mozzarella or mild akkawi cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh cilantro
• 1/2 tsp ground cumin
• 1 tsp nigella seeds (or sesame seeds)

Directions

1. Whisk the flour, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add the yogurt, olive oil, and egg, then mix with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes, just until smooth; do not overwork or the flatbreads will toughen. Cover and let rest for 10 minutes.
3. Meanwhile, combine the shredded cheese, parsley, cilantro, cumin, and nigella seeds in a small bowl. Lightly grease a large cast-iron skillet or flat griddle and set over medium heat.
4. Divide the rested dough into 4 equal balls. On a sheet of parchment, roll each ball into a 6-inch round about 1/4-inch thick, keeping the surface lightly floured so it doesn't stick.
5. Sprinkle a quarter of the cheese-herb mixture evenly over each round, leaving a 1/2-inch border. Fold the round in half to form a half-moon and press the edges together firmly with the tines of a fork to seal.
6. Place one folded flatbread into the hot dry skillet and cook for 2-3 minutes, until golden-brown spots appear on the bottom. Flip carefully and cook another 2-3 minutes, pressing gently so the cheese melts evenly.
7. Transfer the cooked shafout to a clean kitchen towel and fold it over to keep warm. Repeat with the remaining flatbreads, adjusting the heat if they brown too quickly.
8. Serve immediately, cut into wedges, with a side of plain yogurt, sliced tomatoes, or a drizzle of chili-garlic oil if you like a kick.

Cook’s Notes

• Whole-milk yogurt gives the richest flavor and softest crumb; low-fat yogurt will work but the flatbreads will be slightly drier.
• Akkawi cheese is more traditional in Yemen, but it should be soaked in cold water for 30 minutes first to remove excess salt, then squeezed dry.
• Keep the skillet at medium heat; too hot and the outside burns before the cheese inside melts.
• Cooked shafout can be reheated in a dry skillet for 1 minute per side; they do not freeze well once stuffed but the plain dough balls can be frozen for up to 1 month.

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