Easy Skillet Herb Flatbreads

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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 :)

Prep Time5

Cook Time12

Total Time17

Course: Sides

Cuisine: American

Servings: 8 flatbreads

Calories: 137kcal

Author: Kathy Kingsley

Ingredients

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

Instructions

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.

Notes

More savory bread options:
Cheesy Garlic Pull-Apart Bread
Flaky Bacon and Chive Biscuits

Nutrition