Description

If you love simple recipes, this Two Ingredient Flatbread is for you! Today I’m sharing four delicious ways to make this healthy flatbread recipe, that is basically fool proof. This light and fluffy flatbread can be used in so many different ways, including both sweet and savory. Bookmark this recipe so you can have easy flatbread anytime you need it.

Ingredients

Scale

1 cup self rising flour (see notes below if you don’t have self rising flour) + more for rolling the dough out
1 small pinch salt (optional)
3 /4 cup either:
- plain, non-fat greek yogurt
- sweet potato puree
- refried beans
- hummus
If making the sweet potato flatbread, I like to add 1/4 teaspoon ground cinnamon.
If making the refried bean flatbread, I like to add in 1/4 teaspoon each of cumin, paprika and granulated garlic.
Cooking spray, oil or butter

Cook Mode Prevent your screen from going dark

Instructions

Add the self rising flour to a large bowl, along with a pinch of salt and any other seasonings you wish to add. Whisk together well.
Next, add in either the Greek yogurt, sweet potato puree, refried beans or hummus. Use a spoon, or a fork, to start mixing everything together and once the yogurt (or other addition) is partially mixed in, use your hands to mix everything together until you have a ball of dough. The dough may start out a little sticky, so you can add in a few pinches of extra flour as you’re mixing the dough together, until you reach a dough texture that isn’t sticky and can hold together well in a ball. Knead the dough for just 1-2 minutes.
Divide the dough into four equal sections and then roll each section into a small ball. Lightly flour a clean surface, place the ball of dough down and carefully roll out. Do your best to roll the dough into a circle shape, but it doesn’t have to be perfect. You want the dough to be pretty thin, about 1/8 an inch thick. If the dough is still sticky while you are rolling it out, just add a few more pinches of flour and that should help firm it up.
Heat a large skillet over medium heat. Once it’s hot, spray with cooking spray, drizzle with oil or add butter. Carefully add your flatbread dough into the pan and allow to cook for a few minutes on each side. The dough will start to bubble up once it’s ready to be flipped. I like mine to have a few of those nice dark brown spots on it, but you can cook yours a little less, if you like.
Allow flatbread to cool on a wire wrack and repeat until dough is used up. I usually get 4 large flatbreads out of this recipe. This flatbread is warm and fluffy right after being cooked, but can also be enjoyed room temperature , or even chilled if you prefer. Re-heat flatbread in a pan or microwave, if desired.

Notes

Nutritional information is for the Greek yogurt flatbread.

If you can’t find self rising flour, you can use regular flour and just add in your own baking powder and salt. For every one cup of AP flour, add in 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.

How to make your own sweet potato puree:

Heat oven to 425 degrees F. Line a large baking sheet with parchment paper, or foil and set aside. Wash and dry sweet potatoes and then prick each one a few times with a fork. Place sweet potatoes on the baking sheet and roast until fork tender and starting to caramelize, anywhere from 45 minutes – 1 1/2 hours, depending on how big they are.
Remove sweet potatoes from the oven and allow to cool. Remove the skin and place the rest into a food processor, or blender, and blend until completely smooth, about 1 minute. Enjoy.

Prep Time: 15 mins
Cook Time: 7 mins
Category: Vegetarian
Method: Stovetop
Cuisine: American