This no-yeast pizza-like dough is a cinch to make. Instead of a traditional yeast dough, the baking powder and yogurt activate to make it puffy and light. Let the dough rest for at least 20 minutes after making it so that it is easier to roll or stretch.
Learn how to make your own flatbread at home.
Substitute whole wheat pitas for the cooked flatbreads.
Chef’s knife and cutting board.
Rimmed baking sheet and liner
Silicone spatula or wooden spoon
- 1 cup white whole wheat flour or 50/50 whole wheat and white flour
- ¾ cup unsweetened yogurt (regular or Greek)
- 1 ½ tsp baking powder
- ½ tsp salt
- Water to adjust consistency, if necessary
- ¾ cup marinara or pizza sauce
- Leftover roasted vegetables such as broccoli, carrots, corn
- Very thinly sliced raw sweet onion, bell peppers, mushrooms
- 6 basil leaves, thinly sliced
- 1 ounce Parmesan cheese, grated
- Preheat the oven to 400° F.
- Mix the first 5 ingredients until a dough forms. If it is too thick, adjust with 1-2 teaspoons of water. Let the dough rest for 20 minutes.
- Divide the dough into 5 balls. Press or roll each ball out into a circular shape.
- Heat a medium skillet over medium-high heat. Place each flatbread one at a time into the skillet. Cook for 1 minute or until lightly brown. Flip over and repeat this process on the other side until all the flatbreads are browned.
- Spread a little pizza sauce onto the flatbread, leaving ¼ inch area on the outside without sauce. Top with your raw or roasted vegetables, basil leaves and tiny bit of parmesan cheese. Bake until cheese is just melted and the vegetables are hot, about 6-8 minutes.