Homemade Protein Flatbreads

Ingredients

• 180 g Whole wheat flour
• 250 g Greek yogurt
• 1 tbsp Oil
• Salt (To taste; the author also describes it as a pinch.)
• Light sliced cheese (For the optional burrito filling; quantity not specified.)
• Zucchini (Sautéed in a pan, for the optional filling; quantity not specified.)
• Lean ground meat (For the optional burrito filling; quantity not specified.)

Steps

1. 1

   Place the whole wheat flour, Greek yogurt, oil, and salt in a bowl. Initially mix the ingredients with a spoon.

2. 2

   Transfer the dough to the work surface and knead it by hand until you obtain a smooth, even, soft dough ball.

3. 3

   Divide the dough into 6 equal portions and shape them into 6 balls.

4. 4

   Roll out each ball with a rolling pin until you obtain a thin, even flatbread.

5. 5

   Heat a pan well and cook each flatbread over high heat for approximately 2 minutes per side.

6. 6

   Turn the flatbreads when they begin to puff up and form bubbles on the surface: this indicates that they are ready. Continue until they are all cooked.

7. 7

   To prepare the optional burrito, fill each flatbread with light sliced cheese, sautéed zucchini, and lean ground meat. The filling quantities are not specified in the source.

8. 8

   Fold the filled flatbreads securely and return them to the pan for a few minutes, turning them on both sides, until golden brown and crisp on the outside.

Notes

The flatbreads can be stored in the refrigerator for a couple of days. If you do not plan to eat them immediately, the source recommends freezing them. The quantity and detailed method for preparing the zucchini and ground meat filling are not specified.

Nutrition per serving

• main course
• vegetarian without filling
• high-protein recipe
• pan-cooked
• homemade
• quick lunch
• quick dinner
• burrito