2-Ingredient Flatbread
This soft, delicious flatbread is made with Greek yogurt and flour. Use it for naan, pizza crusts, wraps, soft tacos, burgers, or for soaking up soups and sauces.
Servings: 8 pieces
Calories: 113kcal
Ingredients
- 1¾ cups self-rising flour (See note below if making your own)
- 1 cup Greek yogurt
To Make Self-Rising Flour:
Instructions
- In a large mixing bowl, stir the yogurt and flour together. Continue to combine ingredients with your hands until you can form a rough ball.
- Turn out onto a lightly floured counter and knead into a fairly smooth ball. *Don't worry if it's not perfectly smooth.
- Divide into 8 even pieces.
- With a rolling pin, roll pieces into a flat oval.
- If cooking in a non-stick pan: Heat pan over medium heat. Heat ovals for 2 minutes on each side, or until dark brown spots appear.
- If cooking in a cast iron pan: Wipe pan with paper towel and oil. Heat pan over medium heat. Place ovals in pan and heat for a minute and a half on each side or until dark brown spots appear.
- Remove from pan and serve warm.
Notes
To make self rising flour, sift together: 2 cups all purpose flour, 1 tbsp baking powder and 1 tsp salt. Whisk to combine. Use 1 and 3/4 cups of this mixture for this recipe.
To store warm flat bread, place in a paper bag.
To store cooled flatbread, store in a sealed sandwich bag.
To reheat flatbread, wrap in a paper towel. Drip a few drops of water on paper towel, and microwave for 10 seconds.
To store cooled flatbread, store in a sealed sandwich bag.
To reheat flatbread, wrap in a paper towel. Drip a few drops of water on paper towel, and microwave for 10 seconds.
Nutrition
Serving: 1g | Calories: 113kcal | Carbohydrates: 21g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Calcium: 32mg | Iron: 1mg