White Whole Wheat Flour (1 1/2 cups)
All-Purpose Flour (1/2 cup)
Nonfat Plain Greek Yogurt (3 Tbsp)
Olive Oil (1 Tbsp)
2% Reduced Fat Milk (1/4 cup)
Granulated Sugar (1 tsp)
Sea Salt (1/2 tsp)
Garlic Powder (1/4 tsp)
Baking Powder (1/2 tsp)
Baking Soda (1/2 tsp)
to a large bowl.
Mix all ingredients until well combined, adding an additional 2-3 tbsp milk if needed as the dough comes together.
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.
Preheat oven to 450 degrees F (230 degrees C).
Butter (2 Tbsp)
in a microwave-safe bowl for 20 seconds. Stir in
Garlic (3 cloves)
and set aside.
After the dough has rested for 30 minutes, transfer to a flour-covered breadboard and divide the dough into 6 equal parts.
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.
For a crispier flatbread, place each rolled flatbread on the hot baking sheet and bake for 4 minutes.
Remove, brush tops with butter, bake another 2 minutes.
Broil for 1 minute or until tops are nice and golden brown, watching carefully to make sure they don't burn.
Immediately upon removal from the oven, brush with a little more garlic butter, then sprinkle with
Fresh Cilantro (2 Tbsp)
Garlic Salt (to taste)
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.