After a disappointing tortilla search at the grocery store, I decided to try my hand at making my own flatbread. Yes, I know, I’m picky. In defense of the grocery store offerings, some tortilla options were…shall we say, passable. But, there is nothing quite like homemade flatbread. The problem is, well…I had never tried to make my own.

Thankfully, the process wasn’t too complicated. To start, I looked online for a recipe that contained the ingredients I wanted to include and none of the ingredients I wanted to avoid. Yes, I know, I’m picky. So, you are probably not surprised that I decided to create my own recipe. Still, we will forego naming this attempt a “recipe for disaster” until the results are in.

Ingredients:

• 260g whole wheat bread flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 260g unsweetened almond yogurt
• 1 Tbsp olive oil
• 1 Tbsp date syrup
• 1 Tbsp garlic powder
• 1 Tbsp onion powder

Separate the dry from the wet ingredients, blending each in separate bowls. Slowly add the wet ingredients to the dry items and knead the batch with floured hands until thoroughly mixed. Divide the batch into five or six balls (each ball makes one flatbread). Use a rolling pin to roll each ball until thin. Place the flatbread in a preheated and lightly oiled (hot) pan. (Note: Every recipe I looked at online suggested a cast iron skillet. I don’t have one. Nope, not gonna be picky here.)  The flatbread will bubble. Cook on each side for roughly 2-3 minutes. Remove and enjoy.

Both hubby and I were pleased with the result. The flatbread was much tastier than the store-bought versions and took a mere fifteen minutes to complete.

Flatbread uses are endless. Top the flatbread with a favorite spread, such as nut butter, hummus, fruit jam, cinnamon sprinkles, or another plant-based alternative. You can also use flatbread as the basis for tortillas, dipping bread for soup, or as a bottom layer for salads.