2 Ingredient Bread (Healthy Flatbread)
Learn how to make 2 ingredient bread, and never buy flatbread at the store again! Made with no yeast, it's fluffy, pliable, and so versatile! Watch the video below to see how I make it in my kitchen!
Servings 8 servings
Calories 113kcal
Ingredients
- 1 3/4 cups self-rising flour use gluten-free, if needed
- 1 cup Greek yogurt vegan Greek yogurt, non-fat, full-fat or reduced-fat
- 1/2 teaspoon salt optional
Instructions
- In a large mixing bowl, combine your self-rising flour with Greek yogurt and mix well, until combined. Use your hands to incorporate the flour and yogurt and form a ball of dough.
- Lightly flour a wooden or kitchen surface. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circular shape. Divide the dough into 8 even portions.
- Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 8 uncooked flatbreads.
- Heat a large, non-stick pan on medium heat. When hot, place one flatbread on the heated surface and cook for 2-3 minutes, before flipping and cooking for another two minutes. Repeat the process until all the flatbreads are cooked.
Video
Notes
TO STORE. If you plan on eating your flatbread within 5 days, it can be stored at room temperature in an airtight container. To keep it fresher for longer, refrigerate it for up to 2 weeks.
TO FREEZE. Place leftover flatbreads in a ziplock bag and freeze them for up to 6 months.
TO REHEAT. Warm the bread in an oven preheated to 350F, in a skillet, or in the microwave.
Nutrition
Serving: 1Flatbread | Calories: 113kcal | Carbohydrates: 19g | Protein: 7g | Fat: 1g | Sodium: 155mg | Potassium: 63mg | Fiber: 1g | Calcium: 32mg | Iron: 1mg | NET CARBS: 18g