Easy Skillet Herb Flatbreads
These easy fresh herb flatbreads, pan-fried in a cast-iron skillet, are stupid simple and incredibly good! Yogurt adds a complex tangy flavor and almost any combination of herbs will do. If you didn't think you could make fresh bread on a weeknight, think again. Tip: Serving them with warm garlic butter for dipping never hurts.Watch video here 🙂
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon Salt
- ⅓ cup finely chopped fresh herbs I like to use a mix chives and parsley
- 1 cup regular plain yogurt
- 2 Tablespoons 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.
Serving: 1flatbreadCalories: 137kcalCarbohydrates: 20.3gProtein: 3.6gFat: 4.6gCholesterol: 4mgSodium: 503.3mgSugar: 1.5g
Tried this recipe?Let us know how it was!