YOGURT FLATBREAD
A simple yeast-free herbed yogurt flatbread that comes together in just minutes! This quick flatbread takes just 15 minutes from start to finish using pantry and fridge staples!
Provided by Herbs and Flour
Categories Appetizers Bread
Time 15m
Number Of Ingredients 6
Steps:
- Mix all of the dry ingredients in a bowl. Add the yogurt and use a wooden spoon to combine. The dough will be shaggy and sticky.
- Transfer to a well floured surface and sprinkle with some flour. Fold the dough in on itself a few times and then form into a ball.
- Use a knife or pastry cutter to divide the dough into 8 equal pieces. I cut it in quarters first and then cut each quarter in half to ensure all the pieces are equal in size.
- Roll each piece into a ball on a floured surface and press down with your hands to form it into a 5" disk.
- Heat a griddle or frying pan with enough oil to coat it and prevent sticking. Lower heat to medium or medium-low and cook the flatbread for about 1 1/2 minutes on each side or until it begins to turn a nice golden brown.
Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, Sodium 303 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
LEMON YOGURT BREAD
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
YOGURT FLATBREAD
Flatbreads are great to have on hand because they are so versatile. They can be made into sandwiches, cut into smaller pieces to serve with hummus or spreads or even made into breakfast wraps. This dough is really simple to put together and can be prepped in a couple of ways. You can make the dough and either freeze it until you are ready to cook the flatbreads or cook the flatbreads right away and then freeze them. Either way, you are set up to have flatbreads whenever you want. Since I'm meal prepping these flatbreads, I like to keep the flavors really neutral, but you can absolutely customize this recipe by adding spices to the dough or brushing the flatbreads with an herb-garlic butter or sprinkling with za'atar after removing them from the pan.
Provided by Food Network
Categories side-dish
Time 1h40m
Yield 12 flatbreads
Number Of Ingredients 6
Steps:
- Whisk 3 tablespoons warm water (100 to 110 degrees F; see Cook's Note) with the honey in a small bowl until dissolved. Stir in the yeast and let sit until it begins to bubble, about 5 minutes.
- Meanwhile, whisk together the flour and salt in a separate bowl. Make a well in the center and add the yogurt and 2/3 cup warm water. Stir the water and yogurt together in the well, then stir in the yeast mixture. Using a rubber spatula, fold the mixture together until it forms a rough ball of dough; the dough will have a shaggy texture. Lightly dust a clean work surface with flour and knead the dough until it becomes smooth, 3 to 5 minutes. If the dough begins to stick to your hands, lightly flour them and continue to knead. Add the dough back to the bowl, cover with a clean towel and allow to rise until doubled, about 1 hour.
- Punch down the dough. At this point, you can proceed with baking below, or you can freeze the dough. To freeze, place the dough in a resealable freezer bag, squeeze out excess air and store in the freezer for up to 3 months. Defrost the dough in the refrigerator the night before you want to make the flatbreads.
- To cook the flatbreads, lightly dust a clean work surface with flour. Divide the dough into 12 pieces, about 2 ounces each. Roll each piece of dough into a ball, then flatten into a circle with your palm. Roll each dough circle into a roughly 6- to 7-inch round, but don't worry if the flatbread takes on another shape, as long as it is approximately 1/4 inch thick. If the dough begins to stick to the rolling pin or board, just dust with more flour.
- Heat a 10-inch or larger cast-iron pan or grill pan over medium-high heat. Lightly grease with vegetable oil. When the pan just begins to smoke, reduce the heat to medium and add 1 to 2 flatbreads or whatever fits in the pan without any overlap. Cook until bubbles appear on the top of the dough and the bottom is cooked and deep brown in spots, 1 to 2 minutes. Flip and cook until completely cooked through, another 1 to 2 minutes. Remove to a baking sheet to cool and repeat with the remaining flatbreads. If the pan gets too hot, just remove from the heat to let cool slightly, then wipe out the pan, grease with a little more oil and resume cooking the flatbreads.
- When all the flatbreads are cooked, let cool completely. Eat immediately or wrap in a clean towel and store at room temperature for 1 day. To freeze: To ensure fresh, warm flatbreads every time, stack the flatbreads with a piece of parchment between each (see Cook's Note) and then place in a resealable freezer bag. Push out the excess air and freeze for up to about 2 months.
- To reheat, preheat the oven to 425 degrees F. Remove the desired number of flatbreads from the freezer and place on a baking sheet in a flat layer. Bake from frozen until the flatbreads are warmed through and soft, 3 to 4 minutes. Alternatively, you can toast the flatbreads from frozen in a toaster oven for about 3 minutes on the toaster setting.
YOGURT AND HERB BREAD
Make and share this Yogurt and Herb Bread recipe from Food.com.
Provided by Cooking Beast
Categories Quick Breads
Time 55m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F.
- Sift together the 1st 5 ingredients. Make a well in the center of the bowl.
- Beat together (high speed on an electric mixer) the next 4 ingredients for 3-5 minutes ~ until frothy. Add the herbs, and beat well.
- Pour the liquid - herb mixture into the well in the center of the dry ingredients and mix with a wooden spoon until thoroughly blended.
- Pour into a well-buttered loaf pan, and bake 40-50 minutes (until knife inserted into center-of-bread comes out clean).
- Note: The flavors of the herbs get stronger as the bread ages ~ you will have a chance to notice this if the bread sits around for several days before it is completely devoured.
Nutrition Facts : Calories 239.7, Fat 8.5, SaturatedFat 4.8, Cholesterol 65.8, Sodium 353.5, Carbohydrate 36.2, Fiber 2.2, Sugar 13.2, Protein 6.4
SIMPLE YOGURT BREAD
This simple, low-fat bread is easy to make and customize. Let the kids create their own flavor combinations! The bread has a very moist, dense, spongy texture. It is lovely served with fresh berries for dessert.
Provided by ASweeney
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
- Combine flour, baking powder, baking soda, and salt in a small bowl.
- Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 58.1 g, Cholesterol 49.7 mg, Fat 2.4 g, Fiber 0.8 g, Protein 7.9 g, SaturatedFat 0.9 g, Sodium 634.1 mg, Sugar 34 g
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