Cooking Instructions
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Step 1
Add
White Whole Wheat Flour (170 g)
,
All-Purpose Flour (60 g)
,
Nonfat Plain Greek Yogurt (45 g)
,
Egg White (1)
,
Olive Oil (15 mL)
,
2% Reduced Fat Milk (60 mL)
,
Granulated Sugar (4 g)
,
Sea Salt (3 g)
,
McCormick® Garlic Powder (as needed)
,
Baking Powder (2 g)
, and
Baking Soda (2 g)
to a large bowl.
Step 2
Mix all ingredients until well combined, adding an additional 2-3 tbsp milk if needed as the dough comes together.
Step 3
Knead the dough briefly, approximately 30 seconds or so, careful not to over mix. If it’s too wet, add a little more flour. If too dry, add a little more milk. Coat the bowl with olive oil, then roll dough to coat in oil. Cover with a clean kitchen town and allow to rest for 30 minutes.
Step 4
Preheat oven to 450 degrees F (230 degrees C).
Step 5
Melt
Butter (30 g)
in a microwave-safe bowl for 20 seconds. Stir in
Garlic (3 cloves)
and set aside.
Step 6
After the dough has rested for 30 minutes, transfer to a flour-covered breadboard and divide the dough into 6 equal parts.
Step 7
Roll each into a flat oval shape, approximately 1/4-inch thick. Allow baking sheet to get hot in the oven while you roll out the flatbread.
Step 8
For a crispier flatbread, place each rolled flatbread on the hot baking sheet and bake for 4 minutes.
Step 9
Remove, brush tops with butter, bake another 2 minutes.
Step 10
Broil for 1 minute or until tops are nice and golden brown, watching carefully to make sure they don't burn.
Step 11
Immediately upon removal from the oven, brush with a little more garlic butter, then sprinkle with
Fresh Cilantro (2 g)
and
Garlic Salt (to taste)
.
Step 12
Repeat with the remaining flatbread pieces. Make sure to reduce the oven back to 450 degrees F (230 degrees C) and broil between batches. Once fully cooled, store in an airtight container or zip lock bag for 2-3 days.
