Quick Flatbread (Lower-Carb)
1-1/4 Cups Almond Flour 3/4 Cup All-Purpose Flour
1 Tsp Salt (more if want a salty flavor)
1/2 Cup Warmed Yogurt (I used Greek nonfat) 1/4 Cup Hot Water
Oil Wash
1/2 Cup Oil 1 Tbsp Almond Flour 1/2 Tsp Salt 1 Tsp Parsley Flakes (Optional)
*Do this Step First
Make Oil Wash:
Combined all oil, almond flour, salt, and parsley in a small microwavable container stair and then heat in microwave for about 1-2 minutes. Be care to not make too hot or oil will pop.
Flatbread:
Whisk flour and salt in a large bowl. Mix in hot water and warm yogurt (I had these in the same measuring cup) with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured surface and knead, adding flour as needed to prevent sticking, until dough is smooth, about 8 minutes. Cover with plastic wrap; let rest at room temperature for at least 30 mins.
Shape dough into even fat cylinder shape and divide dough into 4 equal pieces. Working with one at a time, roll out on a lightly floured work surface as thin as possible (about 2 hand sizes). Brush with Oil Wash mixture. Fold dough up like a towel. Cover with plastic wrap and repeat with remaining dough.
Now one at a time rollout your folded rectangle shapes on a lightly floured surface to about a 5" round. Repeat with remaining dough and stack as you go, separating with parchment or wax paper to prevent sticking.
Cooking Way #1:
For a more traditional flatbread/pizza’ish bread heat a medium skillet over medium-low and spray with cooking oil. Working with one at a time, cook bread, until bubbles start to puff and flip cooked through, 6–10 minutes. Transfer flatbread to a wire rack and let rest about 5 minutes before cutting into wedges or topping as desired.
Cooking Way #2:
For a flaky flatbread heat 1 Tbsp. vegetable oil in a medium skillet over medium-low. Working with one at a time, cook bread, until golden brown and crisp on both sides and cooked through, 6–10 minutes. Transfer flatbread to a wire rack and let rest about 5 minutes before cutting into wedges or topping as desired.
Optional Breakfast Toppings:
Scrambled Eggs with Parsley Flakes Shredded Gouda Cheese Vegan Breakfast Sausage Cut up Yogurt/Mayo Sauce Recipe Here