Ingredients
Equipment
Method
Instructions
- Start by measuring out 3 cups of all-purpose flour and placing it in a large mixing bowl. If you’re using self-rising flour, you can skip the baking powder and salt.
- Add 3 teaspoons of baking powder and 1 teaspoon of salt to the flour. Whisk together until well combined.
- Now, add 1 and ¼ cups of natural sour cream or Greek yogurt to the dry ingredients. Use a spatula to mix until the dough starts to come together.
- Transfer the dough onto a floured surface and knead it gently for about 1-2 minutes until it’s smooth. Be careful not to over-knead.
- Divide the dough into equal portions, depending on your desired flatbread size. Roll each portion out into a circle about ¼ inch thick.
- Heat a non-stick skillet over medium heat. Once hot, place one rolled-out flatbread in the skillet. Cook for about 2-3 minutes on each side, or until golden brown and cooked through. Repeat with the remaining dough.
- Serve your flatbreads warm, and enjoy them with dips, wraps, or even as a side to your favorite dishes!
Notes
- Store flatbread in an airtight container at room temperature for up to 2 days.
- Freeze flatbread with parchment paper between each for up to 3 months.
- To make it lighter, use low-fat Greek yogurt instead of sour cream.