Ingredients
- 1 cup (5 oz/142 g) all-purpose flour
- 2 teaspoons baking powder
- 1 cup (8 oz/225 g) full-fat natural plain yogurt
- Optional: ½ cup (4 oz/115 g) butter
- 2–3 cloves garlic, finely minced
- Parsley, roughly chopped
- 1 pinch salt
Instructions
- In a large bowl, combine the flour and baking powder.
- Add in the yogurt and mix with a spatula or hands until the flour is absorbed. Add more yogurt if the dough is too dry.
- Form the dough into a smooth ball and place on a floured surface. Divide into 6 equal pieces (about 2 oz each).
- Roll each ball into an 8×8 inch circle, as thin as possible for even cooking and bubbling.
- Heat a large skillet over medium heat. Meanwhile, melt the butter with garlic and a pinch of salt in the microwave (about 30 seconds).
- Brush one side of a rolled dough circle with the garlic butter, then place it butter-side down into the hot skillet.
- Cook for 2–3 minutes per side until golden brown and puffed up.
- Remove from heat, sprinkle with parsley and additional salt if desired.
- Repeat with remaining dough. Stack cooked flatbreads and keep warm until serving.
Notes
- Roll the dough as thin as possible for the best texture and bubbling.
- Flatbreads store well at room temperature for up to 3 days and can be reheated in a pan.
- Freeze cooked flatbreads for up to 8 weeks. Reheat before serving.
- Optional garlic butter topping enhances flavor but is not required.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Bread
- Method: Pan Frying
- Cuisine: Universal
- Diet: Vegetarian
Nutrition
- Serving Size: 1 flatbread
- Calories: 102
- Sugar: 1g
- Sodium: 20mg
- Fat: 1g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 5mg
