Whole Wheat Garlic Flatbread
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 236 calorie
- Total Fat
- 12 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 31 milligrams
- Sodium
- 500 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 2 grams
- Protein
- 8 grams
- Sugar
- 2 grams
- Total: 1 hr
- Active: 25 min
Ingredients
1 1/2 cups plain Greek yogurt
1 cup whole-wheat flour
1 cup all-purpose flour, plus more for the work surface
2 teaspoons baking powder
2 tablespoons chopped fresh parsley, plus 1 tablespoon finely minced
1/2 teaspoon plus 1 teaspoon kosher salt
Oil, for the grill
1/2 cup (1 stick) unsalted butter, melted
2 tablespoons minced fresh garlic
Directions
- Combine the yogurt, whole wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley and 1/2 teaspoon salt in a food processor and process until the dough is smooth. Wrap the dough in plastic and refrigerate for 30 minutes.
- Preheat the grill to medium-high heat.
- Divide the dough into 6 equal portions. On a floured surface, using your hands or a rolling pin, flatten each piece of dough into a large oval, about 6-inches in length. Oil the grill grate. In batches, grill the flatbreads until puffy and charred around the edges, 2 to 3 minutes per side. (Alternatively cook in a pizza oven or on a pizza stone for 4 to 5 minutes.) Hold the flatbreads on a plate under a warm towel as you cook the rest.
- Combine the butter with the garlic and remaining 1 tablespoon minced parsley and 1 teaspoon salt. Brush the hot flatbreads with the butter mixture.