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Simple Yogurt Flatbread

WHAT YOU NEED:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups full fat yogurt
  • 2 tbsp olive oil

WHAT YOU DO:

  1. Sift together flour, baking powder and salt. Add yogurt and olive oil and mix together until an elastic dough forms. Divide the dough into 16 pieces and roll them into the size of a golf ball.
  2. Roll out each ball to about a 6” circle. Heat a cast iron pan over medium heat and cook flatbread until you see bubbles appearing. Flip, and cook until golden brown on both sides.

Open Faced Chicken Flatbread with Creamy Goat Cheese Yogurt Spread

Makes 2 flatbreads

WHAT YOU NEED:

  • 1/2 cup goat cheese
  • 1 TBSP full fat yogurt
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 leftover Braised Chicken Thighs with Tomato Sauce
  • 2 Simple Yogurt Flatbreads
  • 1 handful baby spinach, roughly chopped

WHAT YOU DO:

  1. Set your oven to broil and line a baking sheet with parchment paper.
  2. Mix together goat cheese, yogurt, onion powder, dried oregano, salt and pepper until well combined. Set aside.
  3. Remove meat from chicken thighs and add to a bowl. Add some of the sauce and mix well. Place both flatbreads on prepared baking sheet. Divide the goat cheese and yogurt spread between two flatbreads and spread evenly. Top each with and even amount of the chicken and tomato sauce. Place baking sheet in the oven under broil for 5 minutes.
  4. Remove baking sheet from oven and top each flatbread with a scattering of chopped baby spinach.