Easy Whole Wheat Flatbread - 15.9g Carbs, 2.9g Fiber, 1g Sugar
From: www.sparkpeople.com user CHEF_MEG
Chewy, homemade flatbread makes any meal seem special. Use in
place of pitas, bread, or crackers!
Prep: 35 min
Cook: 4 min
Servings: 6
Tips - -
No need for special mixing equipment. Your hands will work just fine.
Slowly incorporate the yogurt. If you herbs are full of moisture you
may only need 1/2 cup yogurt. The dough should just pull together and
release from your hands.
1 cup whole wheat flour PLUS 1 Tbsp for dusting the cutting board
1 1/2 tsp baking powder
1/4 tsp salt
2 Tbsp chopped fresh parsley
3/4 cup fat-free Greek yogurt
Combine the flour, baking powder, salt, and parsley in a medium mixing
bowl. Add 1/4 cup yogurt at a time, mixing until the dough is smooth.
Wrap the dough in plastic and let rest for 30 minutes to an hour.
Divide the dough into six equal portions.
Heat a large nonstick skillet or a griddle over medium-high heat.
Using a rolling pin, flatten each dough ball until it's about 6 inches
in diameter. (Dust the dough and your work surface with flour as needed.)
Transfer the dough to the griddle one piece at a time, then cook for one
to two minutes per side, flipping to the second side when you start to
see the dough rise. Repeat with the remaining dough balls.
Serve immediately or let cool, wrap in two layers of plastic and freeze
for up to three months.
Makes: 6 flatbreads
Servings: 6
Serving Size: 1 flatbread per person using 2 oz of dough.
Nutrition per Serving:
84.5 Calories, 0.7g Total Fat, 0g Saturated Fat, 0g Polyunsaturated Fat,
0g Monounsaturated Fat, 0mg Cholesterol, 107.6mg Sodium, 45.4mg Potassium,
15.9g Total Carbs, 2.9g Dietary Fiber, 1g Sugars, 5.4g Protein
