Yogurt Flatbread

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 40 minutes

Składniki

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)

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 322 kcal
• Tłuszcz Całkowity: 3 g
• Tłuszcz Nasycony: 1 g
• Cholesterol: 8 mg
• Sód: 902 mg
• Węglowodany Całkowite: 63 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 3 g
• Białko: 10 g