Yogurt Flatbread
User Reviews
5.0
945 reviews
Excellent
Yogurt Flatbread
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Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling
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Ingredients
- 2 cups all-purpose flour plus more for surface
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup Stonyfield Whole Milk Plain Yogurt
- olive oil for cooking
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Instructions
- In a large bowl, whisk together the flour, salt and baking powder. Add the yogurt and mix together with a wooden spoon until all the ingredients are well combined.
- Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok. Add more flour if it feels sticky and continuing kneading if needed.
- Divide the dough into 4 equal pieces and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.
- Place each dough ball on a lightly floured surface and use a rolling pin to flatten out the dough to about a 4-5 inch flatbread.
- Heat a cast iron skillet on medium high heat. Add olive oil and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.
- Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.
Equipments used:
Notes
- Storage: Store any leftovers in an airtight container for up to 5 days in the fridge.
- Freezing Instructions: You can freeze the dough after wrapping it in the plastic wrap. Just place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 20 minutes before rolling into flatbread sizes.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Instead of all purpose flour, you can use self-rising flour, just make sure to skip the baking powder and salt in that case.
- Instead of plain full fat yogurt, you can use greek yogurt, but you will need to reduce the flour amount to compensate for the reduced moisture amount.
Nutrition Information
Show Details
Calories
322kcal
(16%)
Carbohydrates
63g
(21%)
Protein
10g
(20%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
902mg
(38%)
Potassium
229mg
(7%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
61IU
(1%)
Vitamin C
1mg
(1%)
Calcium
108mg
(11%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Calories | 322kcal | 16% |
| Carbohydrates | 63g | 21% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 902mg | 38% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
945 reviews
Excellent
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