Regular Foods · Bread & Wraps · by Mara
Mara's Quick Hearth Flatbreads
Greek Yogurt Flatbreads
A fast, yeast-free flatbread for wraps, dips, or the side of a meat-and-potatoes supper. The Greek yogurt adds useful protein, but this remains bread rather than a primary protein. It is a Regular Foods recipe because warm flatbread can become dense or gummy when swallowed in large bites; tear it into small pieces, chew thoroughly, and pair it with a moist filling or topping when helpful.
- Total time
- 25-45 min
- Yield
- 6 small flatbreads
- Serving
- 1 small flatbread
- Texture
- Soft and flexible with lightly crisped spots
Ingredients
- 1 cup all-purpose flour, plus up to 2 tablespoons only as needed for rolling
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon olive or avocado oil, divided
- Nonstick cooking spray, if needed
Directions
- 1
Whisk the flour, baking powder, and salt together in a medium bowl. Add the Greek yogurt and stir until a shaggy dough forms.
- 2
Knead gently in the bowl for about 1 minute, just until the dough comes together. If it is very sticky, dust the work surface and dough with a little of the reserved flour; avoid working in more flour than necessary.
- 3
Divide the dough into six equal pieces and shape each into a ball. Roll each piece into a thin round approximately 5 to 6 inches wide and about 1/8 inch thick.
- 4
Heat a large skillet or griddle over medium heat. Brush it with a very thin film of the oil, using nonstick spray if additional coverage is needed.
- 5
Choose one cooking method:
- 6
• Skillet: Cook in batches for approximately 2 to 3 minutes per side, adding the remaining oil sparingly between batches, until cooked through with golden-brown spots. Reduce the heat if the surface darkens before the center cooks.
- 7
• Oven: Heat the oven to 375°F / 191°C. Arrange the rounds on a parchment-lined sheet pan and mist lightly with cooking spray. Bake for 5 to 6 minutes, turn, and bake for another 4 to 6 minutes, until lightly browned and cooked through.
- 8
• Air fryer: Preheat to 300°F / 149°C. Mist both sides lightly with cooking spray and arrange one or two rounds in a single layer, without overlap. Air-fry for 4 minutes, turn, and cook for another 3 to 4 minutes. Repeat in batches. Check early because air fryers vary and the circulating air can make the edges crisper than the skillet method.
- 9
Stack the cooked flatbreads beneath a clean towel for 5 minutes to keep them flexible. The oven and especially the air fryer may produce drier, crisper edges than the skillet. Serve one warm flatbread as a reference portion; fillings, dips, butter, cheese, and other toppings are not included in the displayed nutrition.
- 10
Cool leftovers, refrigerate in a covered container, and use within 3 days. Reheat briefly in a dry skillet, toaster oven, or microwave until warm and flexible. The displayed nutrition assumes approximately one teaspoon oil is retained across the full batch; using cooking spray alone may reduce it slightly.
PER SERVING
Nutrition
- Protein
- 6g
- Calories
- 103
- Carbs
- 17g
- Fat
- 1g
- Fiber
- 1g
- Sugar
- 1g
- Sodium
- 290mg
Estimated per flatbread when the batch makes six and retains approximately one teaspoon oil. Flour used for rolling, yogurt brand, dough moisture, oil retained by the skillet, and the finished yield can change every displayed value. Contains milk and wheat.
Source: Adapted and independently worded from Inna Fooks' Greek Yogurt, High-Protein Flatbread on My Picky Eater. The Guild version keeps the flour, Greek yogurt, baking powder, and skillet method while reducing the salt and cooking oil.
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