Homemade Protein Flatbreads

Ingredients

• 180 g flour
• 250 g Greek yogurt
• 1 tbsp extra-virgin olive oil
• salt (to taste)
• light cheese slice (Optional filling, in the quantity preferred.)
• zucchini (Optional filling; the text indicates sautéed zucchini, while the spoken instructions indicate grilled zucchini.)
• lean ground meat (Optional filling, in the quantity preferred.)

Steps

1. 1

   In a bowl, combine the flour, Greek yogurt, extra-virgin olive oil, and salt. Knead until you obtain a smooth, homogeneous dough.

2. 2

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

3. 3

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

4. 4

   Heat a skillet thoroughly. Cook one flatbread at a time for about 2 minutes per side.

5. 5

   Flip the flatbread when bubbles begin to appear on the surface; it will be ready when cooked and lightly golden. Continue until all the flatbreads are cooked.

6. 6

   If you want to prepare a burrito or wrap, fill each flatbread with ingredients of your choice. The suggested fillings are light cheese slices, zucchini, and lean ground meat.

7. 7

   Close the filled flatbread securely and return it to the skillet for a few minutes, turning it on both sides, until golden and slightly crisp.

Notes

The flatbreads can be stored at room temperature for a couple of days, in the refrigerator for up to 4 days, or frozen. The quantity of the filling is not specified in the source.

Nutrition per serving

• main course
• vegetarian
• high-protein
• skillet
• wrap
• burrito
• meal prep
• homemade