Description
This easy flatbread can be made with ingredients in your pantry and can be topped with toppings from toasty seeds to pizza ingredients.
Ingredients
Scale
- 2 cups all purpose flour
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp sugar
- 1/3 cup olive oil
- 1 tbsp lemon juice
- 1/2 cup plain fat-free yogurt
- 2–4 tablespoons milk
- 1–2 teaspoons mustard seeds
- 1–2 teaspoons sesame seeds
- 1/2 teaspoon curry powder
Instructions
- Combine flours with baking powder, baking soda, salt and sugar in a mixing bowl; mix well with a fork/whisk.
- Mix together olive oil and lemon juice; add to flour mixture. Mix together with a fork or your hands. Add yogurt and mix with a fork and then with you hand. Add milk and knead to a smooth dough; dough will be dense.
- Cover it with a clean moist cloth and keep in a warm place for 2-3 hrs; or place in a zip-top plastic bag and refrigerate overnight. The dough will rise but not double in size.
- Using a serrated knife, slice the dough into 8 pieces. Flatten the dough with your had and then roll out on a clean surface into a roundish shape about 1/8-inch thick. (No need to dust surface with flour.) Sprinkle top of dough with sesame seeds, mustard seeds and curry powder; flip over and brush with water.
- Place dough water-side down in a medium-hot cast-iron skillet (brush skillet with a little oil if it is not well-seasoned. You could also use a non-stick skillet brushed with a little oil.) Cook for 2 minutes or until lightly brown and toasted; flip. Cook 1-2 minutes until lightly brown and the seeds begin to turn golden. Repeat with remaining flatbreads.
- Serve with a variety of dips or sauces or eat plain!