Thursday, January 3, 2013

Two Ingredient Flat Breads

It is very cold outside, about 23 degrees.....

Even though it is cold, we will be having large salads for dinner. One item in our food pyramid that I am working into meal time is raw. We are eating more whole grains, and more vegetables. For me however it is easy to forget raw, with the exception of fresh fruit.

One small change that has helped, a few additions to sandwiches packed for lunches. Now they include spinach leaves (in place of lettuce), along with thin sliced tomatoes and cucumber. Packing in more nutrition is the goal along with fresh taste.


Every few days a salad is in order. Sometimes this is a side dish, along with a cooked vegetable and the main course. But tonight we will be having salads as the main course. We enjoy a variety of vegetables as part of the salad. Often we add sliced fruit and cheese over the top of a salad.


I have come to make what I call a crudites salad, with whole pea pods, carrot, celery and jicima sticks. Just like fried chicken, this is a fork and fingers meal!

I prefer my salad tossed with a vinaigrette, and a dab of blue cheese dressing on the side. This is especially delicious with sliced pears. But first let's talk about these flat breads, shall we?


They are good in a chewy, tangy style, similar to an English muffin, but without the yeast. They are moist, but not soggy. Serve them warm. Oh and another thing, make them thinner than you would want, they do rise when they cook. I made this recipe into 4 flat breads, but you most likely will want to make 6.

Two Ingredient Flat Breads
adapted from: kidspot

1 c greek yogurt
1 c self rising flour, plus more for kneading (you can make your own, see below)

Combine well, the dough will form a ball.























Knead using more flour as needed, knead 20-25 strokes. Don't skip this step, the kneading makes the dough have texture and structure. You can always knead more, but don't knead less.....



Divide into 6 balls. Using your hands, work the dough into a flat disk about 4 inches across. Heat griddle to 325, place breads on prepared hot griddle surface, cook 5-8 minutes on each side until golden flecked. Watch carefully, adjust heat as needed.

Serve warm, they will go with just about anything!

Yes we will make these again or some variation, stay tuned!

Self rising flour, into the bottom of a 1 c measure, place 1/2 t salt and 1 1/2 t baking powder, spoon in flour until over full, sweep off the excess. Whisk to combine ingredients.

Recipe rating:  It's Ok. (tasty but not special)

As always, thanks for taking a moment to stop and say hello. We appreciate your time and your wonderful comments!

this post is shared with:
full plate thursday @ Miz Helen's
gallery of favorites @ premeditated leftovers

5 comments:

Holly said...

Proud of you for the healthy eating. It's hard. That bread recipe sounds so easy. That's for sharing!

Athena at Minervas Garden said...

I thoroughly enjoyed your post--so refreshing to find recipes and food ideas that are healthy--something I could actually eat! I am very intrigued by your 2-ingredient flat bread recipe--will have to check that out!

Sage Trifle said...

You are right, eating raw foods in the winter is more difficult because (at least around here) not that much is fresh and in season. Your salad looks good and the addition of the boiled eggs and hot bread make it seem more like a meal.

Miz Helen said...

We just love a great Flat Bread and your recipe looks so good! Hope you are having a great weekend and thanks for sharing your awesome recipe with Full Plate Thursday.
Come Back Soon!
Miz Helen

The 21st Century Housewife© said...

I enjoy salads all year round as well. Your flatbreads look and sound delicious. What a great accompaniment to a delicious salad main course!