Stovetop Grilled Mint Flatbreads

This thin flatbread is a great alternative to tortillas and considering it is an unleavened type of bread it is pretty fast and easy to make. It can be served as a wrap or accompaniment to salads and barbeque. It is especially great when served with Middle-Eastern-style dishes.

• Preparation Time: 25 mins
• Cooking Time: 2 mins
• Total Time: 27 mins
• Calories: 161 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 teaspoon onion powder
• ¾ cup whole wheat flour
• 2 tablespoons sour cream
• 2 tablespoons vegetable oil, or as needed
• 1 tablespoon dried mint
• ¼ cup all-purpose flour, plus more for kneading
• ¾ cup low-fat yogurt

Recipe Instructions

Step 1

Mix whole wheat flour, all-purpose flour, onion powder, and salt together in a large bowl.

Step 2

Mix yogurt, sour cream, and olive oil together in a separate bowl; stir in dried mint. Pour over flour mixture and mix with a wooden spoon until well-combined.

Step 3

Turn dough out onto a well-floured work surface. Knead dough until smooth and elastic, dusting with flour until it is no longer sticky, 8 to 10 minutes. Cover the dough with plastic wrap and let it rest, about 10 minutes.

Step 4

Divide dough into 6 small balls and roll each piece out into a thin circle.

Step 5

Heat a large skillet over medium-high heat. Brush with vegetable oil. Carefully transfer one flatbread into the hot skillet. Cook until bottom side is golden brown and slightly charred, about 1 minute. Brush raw side with oil and flip. Cook until golden, about 30 seconds. Transfer to serving dish. Repeat with remaining flatbreads.