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Instructions
Making The Dough
Combine the flour, baking powder, and salt or spices of your choice in a large mixing bowl.
Stir the dry flatbread ingredients with a wooden spoon or silicone spatula to break all the flour lumps.
Pour the Greek yogurt on the batter and start mixing it with the spatula or with the hook attachment of your stand mixer.
Adjust the dough with more flour to make it just slightly sticky. You might have to work it with your hands, but don't over-knead it to keep the flatbreads fluffy.
Optionally let the dough rest in a mixing bowl for 30 minutes for optimal fluffiness.
Rolling The Dough
Divide the dough into 6 balls of the same size and roll them with a rolling pin on a floured surface like a clean benchtop. Flatten them to about 0.5 inches.
Cooking Flatbreads
Heat a pancake griddle or cast-iron pan over medium-hot heat. Only use oil if your pan tends to be sticky and wipe it with a paper towel to avoid frying the bread.
When the pan is hot, add a flatbread into it and cover it with a lid.
Cook it for about 2 to 3 minutes until the dough starts to form large bubbles or bumps and the underside is crusting.
Flip the flatbread by sliding a flat spatula under it and cook it on the other side for about a minute with no lid.
Let the flatbread cool down on a cooling rack while cooking the others.
Storage
You can store the cooked 3-ingredient flatbread at room temperature wrapped in a clean kitchen towel or in the fridge for 3 to 4 days. You can also freeze the cooked flatbreads once they're called and reheat them in a pan or in a toaster. You can even freeze the uncooked dough balls in individual zip lock bags.
Nutrition
Nutrition Facts
3-Ingredient Flatbread
Serving Size
1 flatbread
Amount per Serving
Calories
173
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
322
mg
14
%
Potassium
92
mg
3
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
1
IU
0
%
Calcium
161
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.