Flatbread

Ingredients

•  2 ½ cup all-purpose flour plus more for surface

• 1 ½ teaspoon salt

• ½ teaspoon baking powder

• 1 cup Stonyfield plain whole milk yogurt

• Olive oil or butter for cooking (if desired.  I cooked them on a dry cast iron pan and they came out great!)

Instructions

• In a large bowl, whisk together the flour, salt and baking powder. Add the yogurt and mix together with a wooden spoon until all the ingredients are well combined.

• Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok.

• Divide the dough into 4 equal pieces and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.

• Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface.

• Heat a cast iron skillet on medium-high heat. Add olive oil or butter and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.

• Serve with homemade labneh, olives, tomatoes and cucumbers, or hummus!