Are you looking for an easy and healthy alternative to store-bought bread? Look no further! You can make your homemade high-protein flatbread with just four simple ingredients, perfect for pizza, dip, or sandwiches.
The recipe was developed for two reasons. Firstly, I stopped eating bread over a year ago due to bloating and discomfort but missed it too much. After experimenting with organic, unbleached, all-purpose flour, this flatbread was created without causing inflammation or discomfort. Secondly, I wanted to add more protein to my family’s diet and found that Greek yogurt was a great alternative to yeast and other ingredients.
Not only is this flatbread a healthier option, but it also tastes delicious! Each round contains 8-10 grams of protein, much more than a typical store-bought bread slice. Plus, it’s quick and easy to make. Give it a try, and you won’t regret it!
What you will need to make these:
To make this high-protein bread, you will only need a few essential ingredients mentioned in the recipe card below. Here is a list of what you’ll need:
- Greek yogurt (preferably grass-fed and organic)
- All-purpose flour (I recommend unbleached organic all-purpose flour, but you can use wholewheat flour for extra fiber. However, gluten-free flour won’t work. If you use self-rising flour, you can skip the salt and baking soda in this recipe as they are already included in the flour.)
- Baking powder
- Salt
- Butter (for frying, you can use coconut or olive oil instead, but I prefer the taste of butter) You don’t need special equipment; just a bowl, rolling pin, and pan will do. But, if you have a stand mixer with a dough hook, you can combine the ingredients quickly and easily.
Why You Will Love It:
Your family will absolutely adore this recipe for several reasons:
- It comes together quickly in less than 30 minutes to have a delicious meal.
- The dough requires no waiting time or yeast, so you don’t have to worry about rising.
- This recipe uses good quality ingredients without additives or unnecessary oils in most grocery store packaged flatbreads.
- It’s perfect for lunchbox sandwiches or breakfast wraps.
- It’s healthy and nutritious. Even if your family eats it plain, you’ll feel good knowing it contains protein from Greek yogurt.
How do you make these delicious high-protein flatbreads:
To make high-protein yogurt flatbreads, follow the recipe instructions in the recipe card below. Here is a quick overview of the recipe, along with some additional guidelines:
- Mix flour, salt, and baking soda in a bowl.
- Add Greek yogurt and mix with a spoon until well combined. Use your hands to knead the dough. You can wear rubber kitchen gloves to keep your hands clean.
- Once the dough is pliable and well combined, place it on a floured kitchen counter and cut it into six equal parts.
- Use a rolling pin and flour to roll out each piece of dough into circles. Don’t worry too much about the shape of these,
- Heat a large pan or griddle over medium-low heat, add a little butter or good-quality cooking oil, and place the rolled-out flatbread into the pan. Flip it to the other side and fry for a few more minutes. It takes 2-3 minutes per side on medium-low heat. Be careful with the heat; reduce it if it is toasting too quickly or burning. You are looking for golden, light brown flatbread on both sides.
- Remove from pan and enjoy.
- To store it, place it in a Ziplock and store it in the fridge. You want to keep them in the fridge for up to 3 days.
Tips and FAQs:
Do I have to use Greek yogurt? Greek yogurt is packed with protein and a thicker consistency, but I have made it with regular plain yogurt, which is just as tasty but doesn’t contain as much protein.
Can I use other flours? You can use wholewheat flour, but I get the tastiest results with unbleached all-purpose flour. I have tried making these gluten-free using GF flour, but they didn’t taste good, so I will save you the effort and advise against that.
Can you make the dough in advance? You can make the dough and store it in the fridge for up to 24 hours. I would be mindful that you cover it well so the dough does not dry. Once you are ready to roll out the dough and fry the flatbreads, cut out your six pieces and
What if the dough is too sticky? Add a little more flour to the dough if it is too wet.
How do I store these flatbreads? Place in an airtight container or Ziplock bag and store in the fridge. This will stay fresh for up to 3 days. To freeze your high-protein flatbread, wait for it to be cooled completely, then place it in a freezer-safe bag and store it in the fridge for up to two months. To unfreeze, remove from the freezer bag and toast it in a toaster oven for best results.
What temperature do you fry the flatbread? Start at medium heat and reduce it to low as you cook, giving your flatbread a nice light brown color if you see that your flatbread is burning. Remove the pan from heat, allow it to cool, and place it on the burner at a lower temperature. Because these flatbreads cook quickly, stay close to the pan and watch for readiness and not overcook.
Have you had a chance to try out this delicious high-protein flatbread recipe? If so, how did it turn out? Please leave a star rating and comment below to share your thoughts on the recipe.
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Happy cooking!
Inna
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Greek Yogurt, High-Protein Flatbread
- Total Time: 20 minutes
- Yield: 6-8 1x
Description
This is a delightful, high-protein, 4-ingredient flatbread recipe. It’s a quick and easy no-knead, no-wait, and no-yeast recipe you can make effortlessly at home. This means you won’t have to buy packaged flatbread again.
Ingredients
- 1 cup Organic all-purpose unbleached flour and a bit more for kneading
- 1 cup Organic Greek Yogurt
- 1 tsp baking powder
- 1 tsp salt
- Nub of butter or olive oil for frying (about 2 tablespoons of oil in total)
Instructions
- combine 1 cup of flour, salt, and baking powder in a bowl. Mix quickly. Then, add in the Greek yogurt. If you have a stand mixer, place all ingredients into the mixing bowl and use the dough hook to combine and knead the dough.
- Start mixing, and once the dough starts forming, knead it in the bowl. When you see a ball has formed, sprinkle some additional flour onto a clean surface and place the dough onto it. Roll it into a ball and cut it into 6-8 equal parts. Roll each mini ball into a ball to get that round pita shape.
- Use a rolling pin to roll out each ball into 1-inch pita/flatbread pieces. Sprinkle additional flour as needed.
- coat a thin layer of butter or good-quality cooking oil in a large skillet or griddle. Add your flatbread rounds to the pan on medium heat for 3-4 minutes. Check often to make sure it doesn’t burn. Once golden brown, flip it to cook the other side.
- Eat warm with your favorite filling.
Notes
Keep the food in a Ziplock bag or container in the fridge for optimal storage. When ready to eat, heat it in a skillet or toaster oven. The food stays fresh for up to three days.
If you have a stand mixer, place all ingredients (flour, baking powder, salt, and Greek yogurt) into the bowl and use the dough hook to make the dough even faster with no kneading. Then, follow the remaining steps in the recipe.
- Prep Time: 10
- Cook Time: 10
- Category: Breakfast, lunch
- Method: Stovetop
- Cuisine: American
