Easy Whole-Wheat Flatbread
Introduction
Chewy, homemade flatbread makes any meal seem special. Use in place of pitas, bread, or crackers!
Ingredients
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
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
3/4 cup fat-free Greek yogurt
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.
Number of Servings: 6
