Recipe courtesy of Bonnie Wright
Recipe courtesy of Bonnie Wright
Watch how to make this recipe.
Flatbread
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- Level: Easy
- Total: 50 min (includes resting time)
- Active: 30 min
- Yield: 2 large or 4 small flatbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 308
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 10 mg
- Sodium
- 199 mg
A dip is not a dip unless you have something to dip in it. These flatbreads are a perfect accompaniment to enjoy with your dips. They are also super simple and quick to make. I would recommend using Greek yogurt because you want that sour, acidic taste, but if you can’t find it or prefer not to use it, just add a squeeze of lemon juice to whatever yogurt you have. This is crucial, as you need the acidity to react with the baking soda and relax the gluten to make the flatbreads extra fluffy and soft! Enjoy these flatbreads dipped in one of my dips, or use them to soak up the juices of any dish you are cooking.
- Level: Easy
- Total: 50 min (includes resting time)
- Active: 30 min
- Yield: 2 large or 4 small flatbreads
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 308
- Total Fat
- 6 g
- Saturated Fat
- 3 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 12 g
- Cholesterol
- 10 mg
- Sodium
- 199 mg
Ingredients
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Directions
- In a medium bowl, mix together the flour, baking powder, sugar, salt, and yogurt with a wooden spoon. Once you have a rough, shaggy dough, transfer it to a clean, floured surface. Knead for about 4 minutes, or until the dough feels smooth and almost silky. Cover with a slightly damp kitchen towel and let rest for 20 minutes.
- Cut the dough in half, shape each half into a ball, and use a rolling pin to roll them into approximately 1/8-inch-thick flatbreads (you could also split the dough into quarters and make 4 smaller ones). Sprinkle a little flour on each side of the flatbreads; this will help them not to stick to the pan.
- Heat a large cast-iron pan (or any skillet) over medium heat and add a tablespoon or two of olive oil — enough to grease the pan but not so much that you end up frying the bread. Once the oil is hot but not smoking, place your flatbreads in the pan, in batches if necessary, and cook until air starts to puff up inside, flipping them every minute or so, about 5 minutes total. Serve immediately.
