Easy Whole-Wheat Flatbread
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 84.5
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 107.6 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.9 g
- Protein: 5.4 g
View full nutritional breakdown of Easy Whole-Wheat Flatbread calories by ingredient
Introduction
Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!
Number of Servings: 6
Ingredients
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1 cup whole wheat flour, plus 1 tablespoon for dusting the cutting board
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
3/4 cup fat-free Greek yogurt
Tips
No need for special mixing equipment. Your hands will work just fine. Slowly incorporate the yogurt. If you herbs are full of moisture you may only need 1/2 cup yogurt. The dough should just pull together and release from your hands.
Directions
Combine the flour, baking powder, salt, and parsley in a medium mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
Wrap the dough in plastic and let rest for 30 minutes to an hour.
Divide the dough into six equal portions.
Heat a large nonstick skillet or a griddle over medium-high heat.
Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
Makes 6 flatbreads.
Serving Size: 1 flatbread per person using 2 ounces of dough.
Wrap the dough in plastic and let rest for 30 minutes to an hour.
Divide the dough into six equal portions.
Heat a large nonstick skillet or a griddle over medium-high heat.
Using a rolling pin, flatten each dough ball until it's about 6 inches in diameter. (Dust the dough and your work surface with flour as needed.)
Transfer the dough to the griddle one piece at a time, then cook for one to two minutes per side, flipping to the second side when you start to see the dough rise. Repeat with the remaining dough balls.
Serve immediately or let cool, wrap in two layers of plastic and freeze for up to three months.
Makes 6 flatbreads.
Serving Size: 1 flatbread per person using 2 ounces of dough.
Member Ratings For This Recipe
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60SGRANNYNANNY
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CD12764538
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CD12618976
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NANCYHOME247
Since I like onion bread, I will saute up some thinly sliced onions and add that to the mix. The honey-yogurt-cinnamon combo sounds like it will make a terrific sweet bread. Now... what about peanut butter? sun-dried tomato? tahini? currants? dried fruit? slivered almonds? olives? I'm SO inspired! - 8/30/12
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VLEWIS58
