Skip store-bought and make your very own flatbread using our fool-proof recipe that'll be ready to enjoy in only 45 minutes.
- Prep time 30 minutes
- Total time 45 minutes
Ingredients
Method
In large bowl, whisk together flour, baking powder, sugar and salt until combined. Add yogurt and 1 tbsp of the oil. Stir until sticky and ragged dough forms. Transfer dough to well-floured work surface; knead until mostly smooth, about 1 minute.
Divide dough into 6 equal pieces. Cover with kitchen towel; let rest for 15 minutes. On well-floured work surface, roll each piece into round about 7 inches in diameter and 1/8 inch thick.
In large cast-iron or heavy-bottomed skillet, heat 1 tsp of the oil over medium heat. Cook 1 round until surface starts to bubble and bottom is beginning to brown in spots, 1 to 2 minutes. Flip; cook until browned in spots, 30 seconds to 1 minute.
Repeat with remaining oil and dough, wiping pan clean between batches. Let cool slightly on rack; brush with butter (if using). Serve immediately.
Test Kitchen Tip: A cast-iron pan gets hotter as you cook. Check the browning on the flatbread and adjust the cook time accordingly.
Makes 6 flatbreads.
Nutritional facts PER FLATBREAD: about
- Fibre 1 g
- Sodium 352 mg
- Sugars 2 g
- Protein 6 g
- Calories 245
- Total fat 10 g
- Potassium 102 mg
- Cholesterol 7 mg
- Saturated fat 2 g
- Total carbohydrate 33 g
%RDI
- Iron 15
- Folate 29
- Calcium 7
- Vitamin A 1
