Flatbreads
There’s something truly special about homemade flatbreads. They’re soft with lightly crisp edges and perfect for everything from a cozy dinner with your favorite fillings to dipping in hummus, tzatziki, or other delicious dips.The dough is easy to make and requires just a few ingredients. After rising for an hour, the flatbreads simply need a quick turn in a pan, where they become beautifully golden.This recipe does not meet the requirements for the Danish Whole Grain Logo, but it is a way to incorporate more whole grains into your everyday diet.
Ingredients
- 250 ml lukewarm water
- 20 g fresh yeast
- 50 ml skyr or low-fat Greek yogurt
- 1 tbsp olive oil
- 1 tsp salt
- 200 g whole wheat flour
- 200-250 g wheat flour Cornmeal, for rolling out the flatbreads
Instructions
- Dissolve the yeast in the lukewarm water. Add the Greek yogurt, olive oil, and salt, and mix well. Gradually add the two types of flour to the yeast mixture while kneading the dough.
- Knead the dough until it is smooth and just begins to pull away from the sides of the bowl. Cover with a tea towel and leave to rise at room temperature for 1 hour.
- Sprinkle a little cornmeal onto your work surface. Divide the dough into 8–10 pieces and roll each piece into a circle approximately ½–1 cm thick. The cornmeal helps prevent the flatbread from sticking to the rolling pin.
- Finally, cook the flatbreads in a dry frying pan over medium-high heat (6–7 on an induction hob) for a couple of minutes on each side, until golden brown.