Yogurt Flatbread
User Reviews
5
Yogurt Flatbread
Description
The recipe calls for mixing flour, salt, and baking powder with plain whole milk yogurt to form a dough, which is kneaded until mostly smooth. After resting, the dough is portioned and rolled thin into small rounds, then cooked on a skillet with olive oil. The quick cooking method results in flatbreads that are lightly golden and soft inside.
The yogurt imparts moisture and a mild tang to the bread, balancing the chewiness. This makes the flatbread suitable as a base for dips or light accompaniments such as labneh, olives, tomatoes, and cucumbers.
Leftover flatbreads store well refrigerated and can be frozen after rolling and wrapping. Using self-rising flour is a possible substitute for all-purpose flour, omitting baking powder and salt in that case. Greek yogurt can also be used with slight flour adjustments.
Ingredients
- 2 cups all-purpose flour plus more for surface
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 cup yogurt Stonyfield Whole Milk Plain
- olive oil for cooking
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.
Notes
- Store leftover flatbreads in an airtight container in the fridge up to 5 days.
- The dough freezes well when wrapped tightly; thaw overnight in the refrigerator before rolling out.
- If using self-rising flour instead of all-purpose, omit baking powder and salt from the recipe.
- Greek yogurt can replace plain yogurt, but reduce the flour slightly to account for lower moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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