High-protein mini flatbreads

Cycling Chef

45 min

15 min

1 hr

Display units in Metric

Serves Change

Yields 3 originally 3

3	tablespoons	extra virgin olive oil
185	g	full-fat Greek yoghurt
8	sprigs	fresh rosemary finely chopped
1	pinch	sea salt
300	g	gluten-free self-raising flour (extra for shaping)
1	tablespoon	olive oil for cooking
1		green salad big
100	g	salted tomatoes (drizzle with olive oil and season) best served at room temperature
Some simple topping suggestions:
Chicken
50	g	Pesto
100	g	grilled skinless chicken
3	tbsp	rocket
1	tbsp	Parmesan shavings and pine nuts
Ham
50	g	Parma ham
50	g	goat’s cheese
1		caramelised red onions
Bacon
1	rasher	Bacon
50	g	cheese (mozzareUa or a strong cheddar will work well here, depending on personal preference)
1		sliced tomato
Pepper
1		Sautéed red peppers
50	g	chorizo
1	tbsp	Manchego

Preheat the oven to 190°C/375°F/Gas 5.

In a mixing bowl combine the extra virgin olive oil, yogurt, rosemary and sea salt.

Gradually incorporate the flour and knead to a smooth dough.

On a floured surface, shape the dough with your hands into a sausage and cut into 9 evenly sized pieces.

Press each piece into a disc about 5 mm (4 inch) thick (freehand or use a pastry cutter to guide you).

Heat a little of the olive oil in a griddle or frying pan.

Cook each flatbread for 2 minutes on each side until slightly browned (you will be able to do a few at a time).

Arrange on a non-stick baking tray and finish off with your choice of topping.

Bake for 8-10 minutes and then serve with a green salad and salted tomatoes.

Preheat the oven to 190°C/375°F/Gas 5.
In a mixing bowl combine the extra virgin olive oil, yogurt, rosemary and sea salt.
Gradually incorporate the flour and knead to a smooth dough.
On a floured surface, shape the dough with your hands into a sausage and cut into 9 evenly sized pieces.
Press each piece into a disc about 5 mm (4 inch) thick (freehand or use a pastry cutter to guide you).
Heat a little of the olive oil in a griddle or frying pan.
Cook each flatbread for 2 minutes on each side until slightly browned (you will be able to do a few at a time).
Arrange on a non-stick baking tray and finish off with your choice of topping.
Bake for 8-10 minutes and then serve with a green salad and salted tomatoes.

Try it FREE for 14 days! No credit card required!

At the end of your trial, you can subscribe for $5.95/month or $49/year ($4.08/month).

There’s nothing to remember to cancel if Plan to Eat is not for you. We won’t bother you, but we might cry a little.