👩🍳 Instructions
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1
Prepare your dry ingredients: If using all-purpose flour, whisk together the 2 cups of flour, 1.5 teaspoons of baking powder, and 1/2 teaspoon of salt in a large bowl. If using self-rising flour, simply whisk the flour and salt together.
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2
Combine with yogurt: Add the 1 cup of plain yogurt to the dry ingredients. Stir with a sturdy spoon or spatula until a shaggy dough forms.
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3
Lightly knead: Turn the dough out onto a lightly floured surface. Knead gently for 1-2 minutes until the dough comes together into a cohesive, soft ball. It should be slightly tacky but not overly sticky.
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4
Divide and shape: Divide the dough into 4-6 equal portions. On a lightly floured surface, roll each portion into a round or oval shape about ¼-inch thick. Don't worry about perfect circles.
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5
Heat skillet: Heat a large non-stick skillet or cast-iron pan over medium-high heat. Add 1/2 teaspoon of oil and swirl to coat the bottom of the pan.
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6
Cook flatbreads: Place one rolled flatbread into the hot skillet. Cook for 1-2 minutes per side, or until golden-brown spots appear and the bread puffs up. Adjust heat as needed to prevent burning.
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7
Serve warm: Remove the cooked flatbread and transfer it to a plate. Cover with a clean kitchen towel to keep warm and soft while you cook the remaining flatbreads. Serve immediately with your favorite dips or dishes.
💡 Notes
For best results, use full-fat plain yogurt. If your dough is too sticky, add a little extra flour; if too dry, add a tiny bit more yogurt. These flatbreads are best enjoyed fresh, but leftovers can be stored in an airtight container at room temperature for up to 3 days and reheated in a dry skillet.
🥗 Nutrition (per serving)
Calories
180 kcal
Protein
6g
Total Fat
4g
Saturated Fat
2g
Carbs
30g
Fiber
1g
Sugar
2g
Sodium
250mg
Cholesterol
10mg
