Low Sodium Flatbread Recipes
2 INGREDIENT FLATBREAD- NO YEAST!
Foolproof and easy homemade 2 ingredient flatbreads! This easy recipe has no yeast and no water, and takes just 10 minutes to make. Easily foldable, and perfect for wraps, sandwiches, quesadillas, pizzas, and more! Vegan, gluten free, dairy free.
Provided by Arman
Categories Breakfast
Number Of Ingredients 3
Steps:
- In a large mixing bowl, combine your self-rising flour with Greek yogurt and mix well, until combined. Use your hands to incorporate the flour and yogurt and form a ball of dough.
- Lightly flour a wooden or kitchen surface. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circular shape. Divide the dough into 8 even portions.
- Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 8 uncooked flatbreads.
- Heat a large, non-stick pan on medium heat. When hot, place one flatbread on the heated surface and cook for 2-3 minutes, before flipping and cooking for another two minutes. Repeat the process until all the flatbreads are cooked.
Nutrition Facts : ServingSize 1 Flatbread, Calories 113 kcal, Carbohydrate 19 g, Protein 7 g, Fat 1 g, Cholesterol 1 mg, Sodium 155 mg, Fiber 1 g
LOW SODIUM FLATBREAD RECIPE
I'm a huge fan of quickly taking a few flatbreads out of the freezer to make some pizza for dinner. The frozen flatbreads at the grocery store are great and very convenient, but they are almost always very high in sodium. One flatbread could be as high as 1000mg of sodium! I mean, I could personally eat one entire flatbread pizza...the small ones of course.
Provided by Anthony Valentine
Time 50m
Number Of Ingredients 7
Steps:
- Start by sifting your flour into the bowl of a standing mixer. Now add the remaining ingredients in with the flour. Using a dough hook mix the dough on medium until it begins to come together. If the dough is sticking to the sides and bottom of the bowl, sprinkle in more flour (about 1 tbsp at a time) until the dough begins to pull from the sides and bottom of the bowl and form a ball of dough.
- On medium, knead the dough for about 5 minutes. If you're doing this by hand, knead the dough for 10 minutes.
- Remove the dough from the standing mixer and place into an oiled mixing bowl and cover tightly with plastic wrap. Place the dough somewhere warm and let rise until doubled, about an hour.
- Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a clean kitchen towel for an additional 10 minutes. Click for a 10 Minute timer
- Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can be circle if you'd like.
- Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes per side, or until they are puffed up and have some nice golden brown spots on them. You could also cook these right on a grill or a grill type pan. Click for a 10 Minute timer
- Let the flatbreads cool off before individually wrapping them in plastic wrap. Store in the freezer for up to 6 months!
Nutrition Facts : ServingSize 1 flatbread, Calories 121 kcal, Carbohydrate 23 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 4 g, Sugar 1 g
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