Sweet Flatbread With Lemon Yogurt Whipped Cream Recipes

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YOGURT FLATBREAD



Yogurt Flatbread image

Try this homemade yogurt flatbread made with only four ingredients. It comes out soft, light and airy- perfect for dipping, topping or rolling

Provided by Yumna Jawad

Categories     Appetizer

Time 40m

Number Of Ingredients 5

2 ½ cup all-purpose flour (plus more for surface)
1 ½ teaspoon salt
½ teaspoon baking powder
1 cup Stonyfield plain whole milk yogurt
Olive oil or butter for cooking

Steps:

  • In a large bowl, whisk together the flour, salt and baking powder. Add the yogurt and mix together with a wooden spoon until all the ingredients are well combined.
  • Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok.
  • Divide the dough into 4 equal pieces and wrap each in plastic wrap. Store at room temperature for 20 minutes to allow the dough to rest.
  • Add flour to each dough ball with your hands and then use a rolling pin to flatten out the dough on a lightly floured surface.
  • Heat a cast iron skillet on medium high heat. Add olive oil or butter and cook the flatbreads one at a time for about 2-3 minutes per side until the bread is puffed and parts of it become golden brown.
  • Serve with homemade labneh, olives, tomatoes and cucumbers, if desired.

Nutrition Facts : Calories 322 kcal, Carbohydrate 63 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 902 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

EASY YOGHURT FLATBREADS (VARYING SIZES)



Easy Yoghurt Flatbreads (Varying Sizes) image

Flatbreads consisting of natural yoghurt and flour. Adjust quantities for smaller or larger batches. Equal quantities of both flour and yoghurt. The following recipe is good for one person with a side salad when rolled thinly.

Provided by Dan Charles

Time 30m

Yield Serves 1

Number Of Ingredients 3

70g Self-Raising Flour (plus more for dusting)
70g Natural Yoghurt
Tbsp Oil

Steps:

  • Sieve flour into a mixing bowl.
  • Add natural yoghurt and spoon of oil and mix together until a dough is formed.
  • Flour the worktop and roll dough into desired shape. A thinner dough is best as it takes less time to cook.
  • If they are intended to be eaten by themselves, fry in Fry Light in a frying pan till golden brown.
  • If intended as a pizza base, cook in a preheated oven at 200°C for 5 minutes. Remove from oven, turn upside down and add toppings. Place back in oven and cook for a further 10-15 minutes until the dough has browned and any cheese has melted. Serve with side salad and enjoy!

LEMON YOGURT BREAD



Lemon Yogurt Bread image

This tender bread will remind you of pound cake. Its mild lemon flavor and cakelike texture makes it perfect for brunch or a mid-afternoon snack. -Suzy Horvath, Milwaukie, Oregon

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h

Yield 1 loaf (12 slices).

Number Of Ingredients 9

1-1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 large egg, room temperature
1 cup lemon yogurt
1/3 cup canola oil
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, salt, baking soda and baking powder. In another bowl, combine the egg, yogurt, oil and lemon juice. Stir into dry ingredients just until moistened. , Pour into an 8x4-in. loaf pan coated with cooking spray. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 177 calories, Fat 7g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 176mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON & YOGURT CHICKEN FLATBREADS



Lemon & yogurt chicken flatbreads image

Make these family-friendly chicken wraps with lemon, garlic and cinnamon marinade on a barbecue if the sun is shining. Serve in flatbreads with yoghurt

Provided by Lulu Grimes

Categories     Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 10

2 skinless chicken breasts , cut into strips
1 lemon
1 tsp dried oregano (optional)
1 garlic clove , crushed
pinch of cinnamon
1 tbsp olive oil
4 flatbreads
4 tbsp Greek yogurt
¼ red pepper , finely chopped
1 Little Gem lettuce , finely chopped

Steps:

  • Put the chicken in a bowl. Pare strips of zest from the lemon using a vegetable peeler, then juice the lemon too. Add the peel and half the juice to the chicken, along with the oregano (if using), garlic, cinnamon and oil. Mix well, cover and chill for an hour. The lemon juice will start to 'cook' the chicken, so don't leave for longer.
  • Heat the barbecue. If you are using coals, wait until they turn white. If you are indoors, heat a griddle pan. Thread the chicken strips onto a couple of metal skewers to stop them falling through the grate (you don't need to do this for the griddle), then grill for a couple of mins each side. The strips will cook through quickly so don't leave them too long. Season if you like.
  • Warm the flatbreads on the edge of the barbecue (or on the griddle) for a minute, then transfer them to plates and spread each with ½ tbsp yogurt. Divide the chicken strips between them, then dot on the remaining yogurt and sprinkle over the pepper and lettuce. Fold or roll the flatbreads to eat.

Nutrition Facts : Calories 364 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 0.6 milligram of sodium

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