Ingredients
Flatbread Dough
- 3/4 cup (6oz) nonfat plain Greek yogurt (Chobani Nonfat Plain Greek Yogurt recommended)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup gluten free flour blend (see notes for recommended blends)
For Cooking
- Extra virgin olive oil
Instructions
- Prepare Surface: Place a piece of parchment paper or silpat onto a half sheet pan and set aside to use later for rolled dough discs.
- Mix Ingredients: In a large mixing bowl, combine nonfat plain Greek yogurt, baking powder, and salt. Stir with a fork until combined, then add the gluten free flour blend and mix until the mixture becomes crumbly.
- Form Dough: Pour the crumbled mixture onto a clean, dry flat surface. Use your hands to press the crumbles together into a ball. Fold and press the dough for 2 minutes by folding the dough over itself and pressing down with your palm, turning and repeating. The dough should be soft and slightly tacky but not sticky. Add a dash of gluten free flour if sticky. Let the dough rest for 10 minutes.
- Heat Skillet: Preheat a medium or large nonstick or cast iron skillet over medium heat.
- Divide and Roll: Divide the dough ball into 4 equal pieces. On a floured surface, press each piece into a flat disc with fingers, sprinkle flour on top, and gently roll out into a 6-7 inch circle, turning and flipping to prevent sticking. Repair any tears by pinching edges together and smooth edges with hands. Transfer each disc to the prepared sheet pan.
- Cook Flatbread: Drizzle extra virgin olive oil into the heated skillet and brush evenly. Place one flatbread into the skillet and cook for 2 to 2.5 minutes until golden brown and spotted on the bottom, adjusting heat as needed.
- Flip and Finish: Brush the cooked side of flatbread with olive oil, flip, and cook another 2 minutes until golden and puffed. Transfer to a plate and cover with a tea towel to keep warm or roll into a log for wraps or tacos.
- Repeat Cooking: Repeat adding and brushing olive oil for each remaining flatbread, cooking and keeping them warm until all are done. Serve warm.
Notes
- This recipe works best with gluten free flour blends containing a binder such as xanthan gum; Bob's Red Mill Gluten Free 1-to-1 Baking Flour is recommended.
- To store: Refrigerate cooled flatbreads in an airtight container or Ziplock bag for up to 4 days.
- To reheat: Wrap flatbread in a paper towel and microwave for 15-20 seconds until warm.
- To freeze: Layer cooled flatbreads separated by parchment paper in a gallon-size freezer bag. Reheat from frozen wrapped in a paper towel in the microwave for 20-30 seconds.
- Nutrition info provided excludes olive oil used for cooking.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
