Greek yogurt flatbread
90 Minutes |Serves 2-4
Flatbread Dough
1 cup 2% Plain Greek Yogurt
1 cup 00 Flour
2 tsp Baking Powder
½ tsp Garlic Powder
½ tsp Onion Powder
1 Tbsp Extra Virgin Olive Oil Plus Extra for Searing
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Topping
6 Garlic Cloves Grated
5 oz Cherry Tomatoes Sliced
¼ lb Mozzarella Cheese Shredded
6 Fresh Basil Leaves
Extra Virgin Olive Oil
Dried Oregano
Kosher Salt
Coarse Ground Black Pepper
To make the dough, place the Greek yogurt in a small mixing bowl. Stir in the extra virgin olive oil and mix until oil is incorporated.
In a medium-sized mixing bowl, combine the flour, baking powder, garlic powder, onion powder, kosher salt and black pepper. Mix all dry ingredients together. Combine the yogurt and oil with the dry ingredients.
Mix all ingredients with a wooden spoon until a dough starts to form. Transfer the dough to a floured work surface. Flour your hands, and bring the dough together. This will take 1-2 minutes. Be sure to incorporate all of the flour. When everything is combined, knead for 2 minutes.
Shape the dough into a ball. Cover the dough ball with plastic wrap and rest for 15 minutes.
Preheat the oven to 450 degrees.
Cut the rested dough into 2 pieces. Use a floured rolling pin to roll each piece out to ¼-inch thick.
Place a large cast-iron skillet or sauté pan on medium to medium-high heat. When heated, drizzle a small amount of extra virgin olive oil in the pan. Use a paper towel to evenly spread the oil.
Transfer the flatbread to the hot pan and cook for approximately 3 minutes on both sides or until the dough is browned. Transfer the seared dough to a sheet pan sprayed with nonstick cooking spray.
Smear the grated garlic on each seared flatbread, and drizzle each with extra virgin olive oil. Top each flatbread with the cherry tomatoes, mozzarella cheese, fresh basil leaves broken by hand and your desired amount of dried oregano, kosher salt and black pepper.
Bake for 10-15 minutes or until the cheese is bubbling and the edges of the flatbread are browned.
Flatbread Dough
1 cup 2% Plain Greek Yogurt
1 cup 00 Flour
2 tsp Baking Powder
½ tsp Garlic Powder
½ tsp Onion Powder
1 Tbsp Extra Virgin Olive Oil Plus Extra for Searing
1 tsp Kosher Salt
½ tsp Coarse Ground Black Pepper
Topping
6 Garlic Cloves Grated
5 oz Cherry Tomatoes Sliced
¼ lb Mozzarella Cheese Shredded
6 Fresh Basil Leaves
Extra Virgin Olive Oil
Dried Oregano
Kosher Salt
Coarse Ground Black Pepper
To make the dough, place the Greek yogurt in a small mixing bowl. Stir in the extra virgin olive oil and mix until oil is incorporated.
In a medium-sized mixing bowl, combine the flour, baking powder, garlic powder, onion powder, kosher salt and black pepper. Mix all dry ingredients together. Combine the yogurt and oil with the dry ingredients.
Mix all ingredients with a wooden spoon until a dough starts to form. Transfer the dough to a floured work surface. Flour your hands, and bring the dough together. This will take 1-2 minutes. Be sure to incorporate all of the flour. When everything is combined, knead for 2 minutes.
Shape the dough into a ball. Cover the dough ball with plastic wrap and rest for 15 minutes.
Preheat the oven to 450 degrees.
Cut the rested dough into 2 pieces. Use a floured rolling pin to roll each piece out to ¼-inch thick.
Place a large cast-iron skillet or sauté pan on medium to medium-high heat. When heated, drizzle a small amount of extra virgin olive oil in the pan. Use a paper towel to evenly spread the oil.
Transfer the flatbread to the hot pan and cook for approximately 3 minutes on both sides or until the dough is browned. Transfer the seared dough to a sheet pan sprayed with nonstick cooking spray.
Smear the grated garlic on each seared flatbread, and drizzle each with extra virgin olive oil. Top each flatbread with the cherry tomatoes, mozzarella cheese, fresh basil leaves broken by hand and your desired amount of dried oregano, kosher salt and black pepper.
Bake for 10-15 minutes or until the cheese is bubbling and the edges of the flatbread are browned.