Makes 4
2 ½ cups flour
1 ½ teaspoon baking powder
1 teaspoon sea salt
¼ cup olive oil
¼ cup Greek yogurt
8 ounces water
3 green onions, chopped
Small handful cilantro, chopped
Small handful flat-leaf parsley, chopped
About 10 leaves of fresh mint leaves, chopped
Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass.
Add the green onions and herbs and work this into the dough so it’s evenly distributed.
Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two.
To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper.
Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
