I have made the two ingredient flatbread in the past. I love the idea and taste of it. However, following all the recipes I have seen out in recipe land, have not been successful. I always end up tweaking the recipe. 🤷🏼♀️
I live in Beautiful Butte Montana where we are a mile high. That factor alone sometimes affects the recipes that I make. Therefore, I always use a scale when measuring out ingredients – especially when I bake.
Traditionally the 2 ingredient flat bread recipe uses self rising flour and Greek yogurt; that’s it. I don’t use self-rising flour, I use regular all purpose. Lately though, I have been losing weight and trying to switch to a healthier foods. This recipe uses stoneground whole wheat and white flour. These turned out fantastically!
Nutritional information for one flatbread:
135 calories, 6 g protein, 24.2 net carbs, 0.6 g fat
Here’s what you’ll need:
- 120 grams all purpose white flour
- 120 grams whole wheat flour
- 9 grams baking powder
- 6 grams salt
- 345 grams plain nonfat Greek yogurt
Each piece should weigh 75 g each.