Nutrition balance score
Good
Glycemic Index
73
High
Nutrition per recipe
Calories1564.8 kcal (78%)
Total Fat20.8 g (30%)
Carbs269.1 g (104%)
Sugars15.2 g (17%)
Protein68.9 g (138%)
Sodium2062.1 mg (103%)
Fiber8.4 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Place all the ingredients in a bowl and using hand or stand mixer, mix until combined.
Step 2
Bring together and tip onto floured surface.
Step 3
Knead lightly and divide into 8 equal amounts.
Step 4
Roll each 8th into a ball and then roll each ball out flat circa 20cm
Step 5
Heat a frying pan, I very very lightly greased the top of the pan and cook each flat bread for 1 min each side. They should puff up.
Step 6
You can keep warm and serve with a range of fillings or toppings
Step 7
STORING LEFTOVER FLATBREADS
Step 8
In the fridge: Store the flatbreads in an airtight container in the refrigerator for up to 3 days. Simply reheat them in the pan before serving.
Step 9
In the freezer: Place the yogurt flatbreads in freezer-safe bags and store them in the freezer. They freeze well for up to 3 months.
Step 10
Thawing: Thaw the flatbread in the microwave and then heat it in the pan before serving. If you find the flatbread dry, sprinkle a little water while cooking.
