Protein Enriched Flatbreads
36 mins
More effort
serves 8
Preparation Time: 20 mins
Cooking Time: 16 mins
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- 240g plain flour
- 1 tsp of Celtic sea salt salt
- 1 teaspoon baking powder
- 240g plain Greek or natural yogurt
- 4 tbsp (large scoops) of Neutral Protein
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Method
- In a large bowl, whisk together the flour, salt, Neutral Protein and baking powder.
- Pour in the yoghurt. Mix with a spoon or your hands until a soft, shaggy dough forms.
- Turn the dough out onto a clean, lightly floured surface. Knead for about 5 minutes until the dough is smooth, soft, and no longer sticky.
- Cover the dough with a clean tea towel and let it rest for 10 minutes. This helps make it more pliable.
- Divide the dough into 8 equal pieces and roll each into a small ball. On a lightly floured surface, use a rolling pin to flatten each ball into a thin, round flatbread about 6-8 inches in diameter.
- Heat a dry, non-stick frying pan or skillet over medium-high heat and add one of your flatbreads.
- Cook for about 1 to 2 minutes, or until bubbles form on the surface and the bottom has golden-brown spots. Flip and cook for another 1 to 2 minutes.
- Remove the flatbread from the pan and either serve immediately or stack them on a plate covered with a clean tea towel to keep them warm and soft.
- Optional: brush each flatbread with a little garlic butter.
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