1 cup whole wheat flour, add more for dusting
1 cup thick yogurt
⅓ cup unsalted butter, melted
2 tsp baking powder
½ tsp garlic powder
Combine melted butter and garlic powder. Whisk until dissolved and then set aside.
In a large bowl, combine the rest of the ingredients together. Mix until the flour has absorbed the yogurt.
Dust a bit of flour on a flat surface and knead the dough for 4 to 5 minutes until it is smooth.
Split into 6 equal balls of dough, roughly 2 oz each, and let it sit for 5 minutes.
Roll dough balls out into a circle roughly 8-inch x 8-inch, or as thin as possible. This will allow the flatbreads to cook evenly. Repeat until you have rolled out all your doughs.
Warm a skillet over medium heat and brush each flatbread dough with your garlic butter on 1 side.
Place that side down onto your skillet.
Cook flatbread for 1 minute or less on each side, until bubbles and blisters appear on the surface.
Remove from pan and brush with garlic butter.
Serve immediately or cover with a towel to keep warm.
Dust the rolling pin with flour so that the dough won’t stick to it. Also, since the dough cooks fast, remember to keep an eye on it so it doesn’t get burn marks while cooking.
Sugar: 1g
:
Calcium: 66mg
Calories: 120kcal
Carbohydrates: 11g
Cholesterol: 20mg
Fat: 8g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 2g
Polyunsaturated Fat: 1g
Potassium: 59mg
Protein: 2g
Saturated Fat: 5g
Sodium: 107mg
Trans Fat: 1g
Vitamin A: 238IU
Vitamin C: 1mg
