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.
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1 ½ cups all-purpose flour
1 ½ tsp. baking powder
1 tsp. salt
⅓ 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
1. 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.
2. 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).
3. 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 Size: 1 flatbread
- Calories: 137
- Sugar: 1.5g
- Sodium: 503.3mg
- Fat: 4.6g
- Carbohydrates: 20.3g
- Protein: 3.6g
- Cholesterol: 4mg
Keywords: flatbreads, skillet flatbreads, yogurt flatbreads, herb flatbreads