Hey. So this is a great side dish, or gluten bread replacement, that’s easy to make. This recipe made about 4 medium flatbread, just FYI. Brush them with butter and garlic, even parsley and you’ll be golden for your next meal. We paired ours with a great pineapple chicken curry. Also delicious.
Thanks to my brother for this great idea. Dave you’re a genius.
And the best part? You can make it with all purpose flour too. The choice IS yours.
2 1/4 c full fat unsweetened yogurt (4% Fage)
2 c Bob’s Red Mill 1:1 gluten free flour or all purpose flour
Preheat your oven to 400 degrees.
Line a baking sheet with parchment paper. Spray the parchment paper with a little oil spray, and set aside.
In a mixer, combine the yogurt and flour and using a dough hook, or paddle attachment, mix together for 2-3 minutes on low speed until combined. The dough will be soft, but come together in a ball.
Divide the dough into 8 equal parts. Butter your hands and with both palms, flatten and work the dough roughly into a 1/3″ inch circle. Place the dough onto the greased baking sheet. Repeat until all the dough is formed and ready to bake. Place 4 flatbread on one baking sheet at a time.
Sprinkle the dough with some kosher salt if desired just before baking. Bake for 10 minutes, take the flatbread out and flip over. Return to the oven and continue baking for another 7 minutes on the second side.
Then turn the oven to broil 500 degrees. Broil the flatbread for about 2 minutes. Watch closely, as you don’t want the flatbread to burn.
Remove the flatbread from the hot oven. Turn the heat back to bake at 400 degrees. Repeat with the second batch.
While the bread is warm, brush with melted butter and garlic with chopped parsley if desired. (The extra flatbread can be saved in a freezer bag sealed well for several days. I store mine in the fridge and then warm up in a medium high skillet when I’m ready to eat them again.)
Happy dinnertime! XO- W