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Herby Flatbread<\/p>\nHerby Flatbread<\/p>\n
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2 \u00bd C. flour<\/p>\n
1 \u00bd tsp. baking powder<\/p>\n
1 tsp. sea salt<\/p>\n
\u00bc C. olive oil<\/p>\n
\u00bc C. Greek yogurt<\/p>\n
8 ounces water<\/p>\n
3 green onions, chopped<\/p>\n
Small handful cilantro, chopped<\/p>\n
Small handful flat-leaf parsley, chopped<\/p>\n
About 10 leaves of fresh mint leaves, chopped<\/p>\n
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Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it\u2019s a nice, smooth mass. dd the green onions and herbs and work this into the dough so it\u2019s evenly distributed. Divide the dough into four pieces and if you\u2019re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It\u2019ll keep for a day or two. To cook the flatbread, preheat the oven to 450\u00b0F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it\u2014it\u2019s very easy to work with\u2014and cook for about 15 minutes or until golden brown on the edges. Serve right away while it\u2019s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.<\/p>\n","protected":false},"excerpt":{"rendered":"
Herby Flatbread 2 \u00bd C. flour 1 \u00bd tsp. baking powder 1 tsp. sea salt \u00bc C. olive oil \u00bc C. Greek yogurt 8 ounces water 3 green onions, chopped Small handful cilantro, chopped Small handful flat-leaf parsley, chopped About 10 leaves of fresh mint leaves, chopped Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it\u2019s a nice, smooth mass. dd the green onions and…<\/p>\n