1 1/2 cups all-purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
1/3 cup finely chopped fresh herbs (I like to use a mix chives and parsley)
1 cup regular plain yogurt
2 Tbs. coconut oil, plus more as needed
Flaky sea salt
Combine the flour, baking powder, salt and herbs in a medium bowl and mix to blend. Add the yogurt and stir with a rubber spatula until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead until smooth, about 2 minutes. Cut the dough into 8 equal pieces. Roll each piece into a ball. Using a lightly flour a rolling pin and roll piece of dough itot a round about 5-inches in diameter (they do not need to the perfect).
Heat the coconut oil in a large cast iron skillet over medium-high heat. Cook the flatbreads, 2 at a time and adding more oil as necessary, until golden brown, about 1 to 2 minutes on each side. Transfer the breads to a wire rack and sprinkle with flaky sea salt. Serve warm.
Keywords: flatbreads, skillet flatbreads, yogurt flatbreads, herb flatbreads