Wholegrain flatbreads

6 Serves
10 minutes
10 minutes

Recipe supplied by Sanitarium.

Set a Reminder to cook 04/27/2024 07:50 04/27/24 08:50 Australian Eastern Daylight Time IGA Recipes – Wholegrain flatbreads Reminder – Wholegrain flatbreads https://www.iga.com.au/recipes/quick-and-easy/wholegrain-flatbreads/

Ingredients

6 Serves*

3 Weet-Bix™, very finely crushed

1 1/4 cups wholemeal flour, plus extra for dusting

2 tsp baking powder

pinch salt

1 cup unsweetened low-fat Greek yoghurt, or plain non-dairy yoghurt

2 Tbsp olive oil

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

Combine Weet-Bix, flour, and salt in a large bowl. Add yoghurt and olive oil, and mix until no flour remains. Cover and rest 5 mins, so the dry ingredients can hydrate.
Lightly dust bench with flour, turn dough out, and knead for 30 seconds until smooth. Divide into 6 balls.
Roll each dough portion into a 15 cm circle, dusting bench with flour as necessary.
Heat a heavy-based skillet to medium. Place a round of dough into the hot, dry, pan and cook 1 - 1.5 minutes, until bubbles start to show on the top and brown spots form on the bottom. Flip and cook a further minute, until golden and puffed. Transfer to a rack lined with a tea towel, and repeat with remaining dough rounds.
Serve warm or at room temperature, with your favourite dips or fillings.

Top Tips

Dairy-free unsweetened yoghurt can be substituted for the Greek yoghurt. If using an unstrained (natural or dairy-free) yoghurt, the dough may be a bit wetter when initially mixed. If necessary, add a bit of extra flour as you knead and roll.
Flatbreads can be briefly reheated on a hot pan, or in the toaster.
The finer the Weet-Bix are crushed, the smoother the dough will be.

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