Dairy Free Yogurt Flatbread with Strawberry Puree

Updated at: Wed, 16 Aug 2023 19:31:53 GMT

Step 1

Mix the baking powder, salt and flour together first. Mix in the Silk Greek lemon and stir and fold until everything is combined well. Move your dough ball to a floured surface and knead until reasonably smooth. Wrap dough in plastic wrap and let rest for 30 minutes. Unwrap your dough and pinch off 2inch size balls (for smaller pieces) or divide in four for larger flatbreads. Lightly flour your counter surface and roll out the dough balls into 1/4 inch thick pieces. Bring your pan to medium to medium low heat, add a generous tablespoon of olive oil to the pan and cook the flatbreads until they puff a little and brown. Flip and repeat. For the puree. Zest your lemon first and set zest aside. Combine the strawberries, sugar, lemon and salt to a blender or processor and pulse. Pour mixture to a small sauce pan, bring to a simmer and reduce by half. Plate your flatbreads, dust with powdered sugar and garnish with lemon zest. Fill a ramekin with the puree and plate along with the flatbread for dipping. Enjoy!

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