Yogurt Flatbread WW 4 points

 

The pieces of the flatbread recipe on a wooden serving board with a bowl of hummus.

Ingredients

  • 3 cup plain Greek yogurt
  • 4.5 cups all-purpose flour, plus more for kneading
  • 3 teaspoon baking powder
  • 1.5 teaspoon salt
  • 3 to 6 teaspoons extra virgin olive oil, and more for the bowl

Instructions
 

  • Mix the dough. In a large mixing bowl, combine the yogurt, flour, and baking powder. Season with the kosher salt and add the olive oil. Mix with a wooden spoon until the dough begins to come together into a shaggy ball.
  • Knead the dough. Turn the dough out onto a lightly floured work surface and knead for 2 to 4 minutes or until the dough is smooth (you do not want to overwork the dough). If the dough is too sticky, feel free to add a little more flour as you work.
  • Rest the dough. Form the dough into a ball. Lightly oil the mixing bowl and place the dough in it. Cover with plastic wrap and let rest for about 10 to 15 minutes.
  • Divide and shape the dough. Divide the dough into 6 pieces and form into balls. Using a rolling pin, roll each ball of dough into a very thin 6-inch disc, as thin as a tortilla.
  • Cook the flatbreads. Heat a dry cast iron skillet over medium high heat; it should be so hot that a drop of water sizzles immediately, then turn it down to medium. Working with one disc of dough at a time, place it into the hot pan and cook for about 2 minutes on one side. Use a spatula to flip it over and cook for another 2 minutes or so (you should see it puff up or at least form some air bubbles).
  • Keep warm and serve. Transfer the flatbreads to a basket lined with a clean kitchen towel to cover and keep the bread warm.

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