Herb Flatbread
 
Ingredients
  • 1½ cups (or more) unbleached all purpose flour or (half whole wheat flour)
  • 2½ tsp. herbs de Provence (or any herbs you like basil, oregano, thyme,
  • I used rosemary)
  • 1½ teaspoons baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ¾ cup low fat or non fat plain greek yogurt – (I used buttermilk)
  • 2 Tbsp. canola oil
Instructions
  1. Combine flour, herbs, baking powder, salt and baking soda; whisk to combine
  2. Add the yogurt or buttermilk; mix until all of the flour is mixed in (the mixture will appear shaggy).
  3. Dust a cutting board or pastry mat with a little flour; dump the mixture out.
  4. Knead the dough just to bring it together; add a little flour if necessary.
  5. Divide dough into 16 pieces and roll into balls. (8 for larger flatbreads.)
  6. Use a flour-dusted clear dish to flatten into a round to get them started – otherwise you may have amoeba-shaped dough.
  7. Use the rolling pin; roll out each ball until the dough is about ¼ inch thick.
  8. Heat a griddle over medium high heat and brush lightly with the canola oil.
  9. Add the flattened dough to a hot skillet or grill.
  10. Cook 3 - 4 minutes or when the bottom is golden brown
  11. Turn and cook for another 3 - 4 minutes.
  12. Serve warm with a little butter or brushed with a little olive oil.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/herb-flatbread/