2 Ingredient Flatbread
Course: Sides, Side Dish, Bread, Bread Course, Breakfast, Snack, SnacksCuisine: Indian, Mediterranean, InternationalDifficulty: Easy4
servings10
minutes10
minutes252
kcalI love baking recipes that don’t require too much time or yeast! This is a great recipe everyone should have in their repertoire!
The question though is what is it: Naan? Pita? Flatbread?
All of these are doughs that are leavened & use flour. Naan usually has yogurt/milk, Pita uses yeast. Flatbread is just a dough that’s flattened so both of them are “types of flatbread”
Since I used non-fat yogurt I can put garlic butter on it now because of balance, right? I brushed them with my Lactose-Free Garlic Herb Butter recipe which you can go check out on my page
What makes this recipe work?
Self-Rising Flour: this is a great flour for those who don’t want to measure anything. It already has baking powder mixed in. This lets us create a fast-rising baked product unlike using yeast
Yogurt: Adds moisture. It’s acidic which relaxes the gluten making a more tender dough! It also helps activate leavening agents like yeast/baking soda (think of the childhood science projects with vinegar & baking soda🧪)
Using Greek Yogurt: It’s creamier so it adds more moisture. It’s also more acidic than regular yogurt & has more protein (gym peeps always want more protein)
Macros For 1 Serving
252 Calories|51g Carb, 0g Fat,12g Protein
Ingredients
2 cups (250g) Self Rising Flour
1 cup (260g) Greek Style Yogurt (I used Non-Fat, Lactose-free)
Directions
- In a large bowl, mix together the self-rising flour with the greek yogurt to just combine. It will look shaggy in the beginning but as long as it is moldable that is perfect. Take the dough and combine it with your hands until a dough ball forms. You can add flour as needed to combine.
- Roll out the dough onto a floured surface and cut it into 4 equal pieces
- Dust your work surface and rolling pin with flour and then roll each piece of dough into a 1/2 cm thick circle. You can make these ahead of time and separate each one with a layer of parchment paper. They are also great to freeze. If you are freezing them, simply take them out and cook them from frozen, no need to thaw them out.
- Heat a large nonstick pan with some neutral cooking oil over medium-high heat. Place your flatbread down and cook each side for 3-5 minutes or until golden brown. The flatbread will also bubble up or form pockets; that is ok! It will flatten once you remove it from the pan. Feel free to poke it if you want.
- Remove each flatbread once cooked and place in a container with a towel over them to keep warm.
- Serve and enjoy.
