Protein Enriched Flatbreads

• 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

Step 1

In a large bowl, whisk together the flour, salt, Neutral Protein and baking powder.

Step 2

Pour in the yoghurt. Mix with a spoon or your hands until a soft, shaggy dough forms.

Step 3

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.

Step 4

Cover the dough with a clean tea towel and let it rest for 10 minutes. This helps make it more pliable.

Step 5

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.

Step 6

Heat a dry, non-stick frying pan or skillet over medium-high heat and add one of your flatbreads.

Step 7

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.

Step 8

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.

Step 9

Optional: brush each flatbread with a little garlic butter.