Herb Flatbread
- 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
- Combine flour, herbs, baking powder, salt and baking soda; whisk to combine
- Add the yogurt or buttermilk; mix until all of the flour is mixed in (the mixture will appear shaggy).
- Dust a cutting board or pastry mat with a little flour; dump the mixture out.
- Knead the dough just to bring it together; add a little flour if necessary.
- Divide dough into 16 pieces and roll into balls. (8 for larger flatbreads.)
- Use a flour-dusted clear dish to flatten into a round to get them started – otherwise you may have amoeba-shaped dough.
- Use the rolling pin; roll out each ball until the dough is about ¼ inch thick.
- Heat a griddle over medium high heat and brush lightly with the canola oil.
- Add the flattened dough to a hot skillet or grill.
- Cook 3 - 4 minutes or when the bottom is golden brown
- Turn and cook for another 3 - 4 minutes.
- 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/
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