Flaky Garlic & Herb "2 Ingredient" Flatbread

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(Makes 4 flatbreads, around 6in each)

INGREDIENTS

The Dough

  • 1 cup + 2TBS self rising flour
    (you may need to add up to 2 more TBS of flour depending on the humidity in your home and stickiness of the dough. My home is very humid and I used 1 cup and 4TBS of flour. I suggest not going over this.)

  • 1 cup fat free greek yogurt

  • 1 TBS sugar, optional
    (I added this to tone down the tangy flavor of the yogurt. However, it can be omitted if you like that sourdough like flavor!)

Garlic Filling

  • 2.5 TBS ghee

  • 3 tsp chopped garlic

  • 1 tbs chopped fresh parsley

  • pinch of salt

DIRECTIONS

  1. Mix together the self rising flour, greek yogurt, and sugar in your stand mixer (or by hand in a bowl) until it is well combined. If the dough is still sticky, feel free to add up to a total of 1 cup and 4 TBS of flour.

  2. Lightly cover the dough, still in the mixing bowl, and allow it to sit at room temp for about 15 minutes.

  3. While the dough is resting, mix together the garlic filling. In a small bowl add the ghee, chopped garlic, parsley, and pinch of salt and combine. Set aside.

  4. After the dough has rested, dust your work surface with a little more self rising flour. Portion the dough into 4 pieces.

  5. With each ball of dough, roll it out into a circle as thin as you can possible make it. Be sure to keep the rolling pin floured as well.

  6. Spread about 2 tsp of the garlic ghee mixture over the dough.

  7. Then, either roll or pleat the dough into a log. Roll that log into a tight spiral like a cinnamon roll. Then, roll it out again to about 6” circle.

  8. Repeat this with the remaining 3 pieces of dough. Then, it’s time to cook them!

  9. In a DRY skillet on medium low heat, cook each flatbread for about 2 minutes on each side until golden brown. Once removed from the heat, bend the flatbread ever so slightly to release any trapped steam. Then, set on a wood platter or paper towel as you finish cooking the rest.

  10. If you have any additional ghee at this point you can brush the flatbreads again!

  11. These are best served warm, but I am sure they would do well reheated on some foil in the oven at about 350F for 10 minutes.

ENJOY!

Note:

  • While I have not tested it, I also think they would freeze well. Just wrap them tightly in plastic wrap and store in a freezer bag. Reheat in foil in the oven.