Yogurt Flatbread
Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling
Servings: 4 servings
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
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
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
Calories: 322kcal | Carbohydrates: 63g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 902mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 4mg
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