30 Minute, 4 Ingredient Flatbread (No Yeast and High Protein)
This soft and fluffy flatbread is ready in 30 minutes and is high in protein thanks to Greek yogurt. It's perfect for wraps because it's super pliable so it won't fall apart when you roll it.
Servings: 4 flatbreads
Calories: 233kcal
Equipment
- 1 cast iron skillet or other large skillet (see Note 1)
Ingredients
- 1 ⅔ cups all purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup Greek yogurt (I use fat free, but full fat or any other percentage works great)
Instructions
- In a large mixing bowl, whisk together the flour, baking powder and salt
- Add the yogurt and mix until a sticky dough starts to form, but there is still loose flour in the bowl and the dough is not fully combined
- Dump out the dough on a clean work surface and bring it together by hand
- Knead for 1-2 minutes until smooth, fully combined and less sticky but still tacky
- Let the dough rest for 15 minutes (it will be a lot less sticky after resting)
- Divide dough into 4 equal balls
- Heat a large skillet over medium heat
- Flatten the dough balls by hand and gently stretch into your desired shape
- Place the dough on a large sheet of parchment paper then place a second sheet on top of the dough (see Note 2)
- Using a rolling pin, roll the dough as thin as possible
- Gently stretch the dough by hand a second time by pulling the sides while rotating the dough
- When the skillet is evenly heated, add the first dough round and cook for 1 minute, then flip and cook for an additional 30-45 seconds until bubbly and golden (see Note 1)
- Repeat with additional dough rounds, setting aside cooked flatbreads to cool
- Let cool completely then transfer to a container or resealable bag; refrigerate for up to 1 week or store for up to 6 months
- Use flatbreads for any recipe you want: it's great for wraps, like my doner kebab wraps, as pizza dough and for dipping in sauces
Notes
Note 1: You can use any large skillet of your choice for this recipe. I've successfully used a cast iron skillet, non-stick skillet and a crepe pan to make these flatbreads. If you're using a cast iron skillet, ensure it's well seasoned or add more oil. If you're using a non-stick skillet, you shouldn't need any extra oil. If you're using a different type of skillet such as stainless steel, brush it with a light coating of high heat neutral oil like avocado oil.
Note 2: I roll the dough between two sheets of parchment paper to avoid using any extra flour on the work surface and rolling pin. If you prefer, you can just lightly dust your work surface and rolling pin with flour before rolling and skip the parchment paper.
Approximate Macros per flatbread: 215 calories/40g carbohydrates/13g protein/0g fat
Nutrition Facts in the recipe card below are calculated automatically and may be inaccurate. Macros in the Recipe Notes section are calculated using a Macro Calculation App but will differ slightly based on ingredients used in individual variations. Nutritional information for this recipe is based on one flatbread.
Nutrition
Serving: 1 flatbread | Calories: 233kcal | Carbohydrates: 44g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 476mg | Potassium: 134mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Calcium: 156mg | Iron: 3mg