These flatbreads are essential just two ingredients! The spices can be changed depending on what you're serving them with!
I like to add cheese to these garlic and basil flatbreads when having it with pasta dishes.
But I substitute the basil and oregano for black pepper and coriander when having them with a curry. So versatile and cooked from start to finish in less than 10 minutes!
Nutrition Facts
3 servings
1 flatbread
- Amount per serving
- Calories198
- % Daily Value *
- Total Fat 1.9g3%
- Total Carbohydrate 37.4g14%
- Dietary Fiber 1.7g7%
- Protein 7.1g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Yields3 ServingsCategorySide
150 g self-raising flour
75 g fat free Greek yoghurt
3 g fresh basil
2 tsp garlic powder
1 garlic clove - minced
1 tsp oil
1 pinch salt
1 tsp oregano
1
In a large bowl, combine all the ingredients except the oil. If dry add 1-2 tbsp of water slowly until the dough comes together. It should be slightly sticky but not wet.
2
On a floured surface, roll the dough into a sausage shape and divide into 3.
3
Roll each ball of dough into flat ovals. Roughly 1-2 cm in thickness. Don't worry if they seem too thin, they puff up when cooking.
4
Heat a pan on medium-high and allow to get hot. Pour 1/3 of the oil to the pan, then add the flatbread. Cook for roughly 1-2 minutes until the flatbread browns, then flip and cook the other side. The flatbreads should be a little charred and darker in places.
Cook each flatbread as above and serve warm.
Ingredients
150 g self-raising flour
75 g fat free Greek yoghurt
3 g fresh basil
2 tsp garlic powder
1 garlic clove - minced
1 tsp oil
1 pinch salt
1 tsp oregano
Directions
1
In a large bowl, combine all the ingredients except the oil. If dry add 1-2 tbsp of water slowly until the dough comes together. It should be slightly sticky but not wet.
2
On a floured surface, roll the dough into a sausage shape and divide into 3.
3
Roll each ball of dough into flat ovals. Roughly 1-2 cm in thickness. Don't worry if they seem too thin, they puff up when cooking.
4
Heat a pan on medium-high and allow to get hot. Pour 1/3 of the oil to the pan, then add the flatbread. Cook for roughly 1-2 minutes until the flatbread browns, then flip and cook the other side. The flatbreads should be a little charred and darker in places.
Cook each flatbread as above and serve warm.