These little flavorful flatbreads are perfect as a bed for falafel, as an afternoon snack with some hummus, or even just as a side for a good salad. Bonus: They come together and can be cooking merrily in the pan in 10 minutes!
Mmmm. Bread. My home is filled with bread lovers. Me, Jedd, my mother, and one particularly “foodie” cat, who loves any piece of bread he can get his paws on. (He also is insane for any type of fruit yogurt, but I digress.)
So, when I had a large container of Greek yogurt to finish up, I thought “What an awesome base for some flatbread!”
It also helped with my craving for some falafel that I had sitting merrily in the freezer just begging to be eaten.
So, without lifting a finger, I’d already felt like I’d accomplished something by making a plan for the yogurt. Then I started playing. We had some dried parsley from the garden, a new bottle of za’atar that I’d been gifted for my birthday, and a bunch of scallion greens in the freezer.
It was bread time!
The joy of a flatbread is that there’s typically no yeast, so there’s no rise time. Which means that from the second you settle on the idea of them, you’re already in process. Grab some flour, your yogurt, your seasonings, stir well and start preheating the cast iron skillet.
And then you’re rewarded with fluffy, beautiful, and borderline decadent little parsley, scallion, and za’atar flatbreads that are pretty as a picture.
So, to quote one of my favorite ladies, “How easy was that?”
Parsley, Scallion, and Za'atar Flatbreads
Ingredients
- 2 cups all-purpose flour
- 1 cup full-fat plain Greek yogurt
- 2 teaspoons kosher salt
- 2 tablespoons dried parsley
- ¼ cup thinly sliced scallions
- 1 teaspoon freshly ground black pepper
- 1 teaspoon zaatar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1-2 tablespoons water
Instructions
- In a large bowl combine all of the ingredients except for the water. Stir well. If the mixture doesn’t want to form a ball, add the water until it does. The mixture should be tacky to touch, but not overly sticky.
- Preheat a medium cast iron skillet over medium heat while rolling out the dough. (There’s no need to put oil in the pan, these are going to be just cooked in a dry pan.)
- Roll the dough into an approximately 6-inch log and cut into 6 pieces.
- Lightly flour your work surface. Roll each piece of dough out to an approximately 7 inch thin oblong shape.
- When the pan is hot, add your first flatbread to the pan. Cook undisturbed for 1-1 ½ minutes, or until browned on the bottom. Flip, and cook for an additional 1 minute.
- Repeat with the rest of the flatbread.
- Serve warm, or let cool completely and store in an airtight plastic bag for container at room temperature for up to 2 days.
Notes