Description
Soft and chewy yogurt flatbreads made with simple pantry ingredients, perfect for wraps or dipping. Quick to prepare and cooked in a hot skillet for a lightly crisp exterior.
Ingredients
- 1 cup plain Greek yogurt
- 1 1/2 cups all-purpose flour (plus more for kneading)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 to 2 teaspoons extra virgin olive oil (and more for the bowl)
Instructions
- In a large mixing bowl, combine the yogurt, flour, and baking powder. Add the salt and olive oil, then mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 2 to 4 minutes until smooth. Add a little more flour if the dough is too sticky.
- Shape the dough into a ball, lightly oil the bowl, and place the dough inside. Cover and let it rest for 10 to 15 minutes.
- Divide the dough into 6 pieces and roll each into a ball. Roll each ball into a thin 6-inch disc.
- Heat a dry cast iron skillet over medium-high heat until hot, then reduce to medium. Cook each flatbread for about 2 minutes per side until lightly browned and puffed.
- Transfer cooked flatbreads to a towel-lined basket to keep warm. Serve immediately.
Notes
- If the dough is sticky, add small amounts of flour while kneading.
- These flatbreads are best served warm but can be stored in an airtight container for up to 2 days.
- Reheat in a skillet or microwave before serving.
- Great for wraps, dips, or as a side to soups and salads.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Bread
- Method: Pan Fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 flatbread
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 5 mg
