Rosemary Yogurt Flatbread
3/4 cup warm water
3/4 cup plain yogurt or buttermilk
1 Tablespoon instant yeast
1 tsp honey
1/2 tsp salt
1 long stem of rosemary (strip off leaves and chop)
4 cups flour
Mix all ingredients except flour together. Add flour until makes a soft dough. Knead for five minutes. Divided into 12-15 balls and cover with a damp cloth. Rest for 15 minutes. Preheat skillet to medium-high heat. Roll out each ball of dough and cook for 2-3 minutes on each side. Brush with melted butter and sprinkle with kosher salt.
Yogurt Sauce
1 cup of plain Greek yogurt
1 clove of garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp cumin
1 T lemon juice
Mix all ingredients. Drizzle over flatbread wraps. Store in refrigerator.
What are you eating on these hot summer days?
Veggie pizza, cherry cobbler, tuna salad,
ReplyDeleteI just finished reading Ben Carson's "Gifted Hands" I think every middle school student needs to read it!!
Do you fry them in any oil?
ReplyDeleteI might drizzle a tiny bit of oil in the pan, but usually I use my ungreased cast iron skillet.
DeleteGina
We ate egg rolls and potato salad tonight. I've been wanting to make gyros- I make an herb-spiced meatloaf and slice it for the meat in them, and your flatbread looks fun- maybe easier than pita. I can see the leftovers being little pizzas for lunch the next day.
ReplyDeleteYes. This makes the perfect mini pizza dough.
DeleteGina
Ooh yum! Thank you Gina for the recipes.
ReplyDeleteGina, thanks so much for this meal idea! I haven't tried the flatbread recipe yet, because I had leftover cassava tortillas, but I made your sauce recipe and then made chicken, tomatoes, cucumbers, and avocados to go with it. It was a huge hit here - thanks again!
ReplyDeleteThank you for posting these are my favorite. And I love anything with honey 🍯
ReplyDelete