½ cup whole wheat flour
½ cup flour
½ tsp baking powder (omit if using self-rising flour)
½ tsp salt
1 cup plain yoghurt (regular or Greek)
Olive oil, for cooking
In a large bowl, mix the flour, baking powder, and salt.
Stir in the yoghurt until a dough forms. Knead until smooth, about 1-2 minutes.
Add more flour as needed if the dough is too sticky.
Divide into four balls, cover and let rest for 15 minutes.
Lightly dust a clean surface with flour.
Press one ball into a round flatbread using your fingertips.
Roll flat on the floured surface until about ⅛ inch (½ cm) thick.
Heat a skillet over medium heat with a drizzle of oil.
Cook the flatbread until the bottom is golden brown with a few dark spots, about 2-3 minutes.
Flip and cook until the opposite side is golden brown, about 1-2 minutes.
Remove from heat and repeat with remaining three flatbreads.
Nutrition Information (per flatbread)
145 calories, 2.5g fat, 26g carbohydrate, 2g fibre, 6g protein.