Next Level Leftovers | Easy Greek Yogurt Flatbread
Welcome to grilling season! As we fire up our barbecues, there's often an abundance of leftover meats like chicken, brisket, ribs, or carne asada. While classic sides like mac and cheese, pasta salad or mashed potatoes are always crowd-pleasers, the challenge arises when trying to repurpose that extra meat without feeling the need to recreate all the sides from scratch once again. Allow us to introduce to you our best-kept secret for spring and summer: no-yeast flatbread! Effortlessly transform those leftover meats into a singular, satisfying meal using ingredients that you most likely already have on hand or in your garden.
No Yeast - Greek Yogurt Flatbread Recipe
This versatile flatbread recipe can be served with your favorite dips, spreads, or toppings. You can make it in bulk and freeze for future use or use it all at once. This dough will last in your refrigerator uncooked for 2-3 days. We recommend eating your flatbread within 24 hours of cooking for best results.
This recipe makes 3 personal size flatbreads (pictured).
Ingredients:
1 cup all-purpose flour
1 cup plain Greek yogurt
2 tsp baking powder
1 tsp salt
Extra flour for dusting
Olive oil for cooking
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Directions:
Prepare the Dough:
In a mixing bowl, whisk together the flour, baking powder, and salt until well combined.
Fold in the Greek yogurt until a dough-like consistency is formed.
Shape and Chill:
Roll the dough into a hot-dog shape and divide it into 3 equal sections.
Lightly dust a flat surface with flour and roll each section into a ball.
Place the dough balls in the refrigerator to chill for 15 minutes.
Heat the Pan:
Place a frying pan on medium-high heat and coat it with a thin layer of olive oil. Be cautious not to burn the oil.
Roll and Cook:
Take one chilled dough ball and roll it out on a floured surface until it reaches an even width of about ¼ inch, resembling a mini pizza crust.
Place the rolled-out dough gently in the preheated frying pan.
Allow one side to cook until the edges turn slightly brown (approximately 2 minutes).
While the first side is cooking, lightly apply more olive oil to the uncooked side.
Check for a golden brown color on the bottom before flipping the flatbread and browning the other side (approximately 2 minutes for each side).
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Optional Dessert Variation:
INGREDIENTS/SUBSTITUTIONS
1 tbsp unsalted butter (instead of olive oil)
Sugar for sprinkling
DIRECTIONS
In a medium-hot frying pan, let unsalted butter brown.
Lightly coat both sides of the flatbread with the browned butter.
Once browned on both sides, sprinkle sugar evenly over the flatbread.
Check out the Kennewick Public Market for the freshest options! We loved the Pear Serrano Jelly mixed with left-over ribs!