Whole Wheat Garlic Flatbreads
Votes: 12
Time: 1 hour 5 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 236, total fat 12 G., saturated fats G., proteins 8 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 236, total fat 12 G., saturated fats G., proteins 8 G., carbohydrates 25 G., fiber G., cholesterol mg, sodium mg, sugar G.
Whole grain garlic flatbreads - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups natural Greek yogurt
- 1 cup whole wheat flour
- 1 cup wheat flour, plus a little more for working with the dough
- 2 tsp baking powder
- 2 tbsp chopped fresh parsley plus 1 tbsp finely chopped
- 1/2 tsp plus 1 tsp coarse salt
- Grill oil
- 1/2 cup (110 g) melted butter
- 2 tablespoons minced fresh garlic
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Cooking the dish according to the recipe:
- In a food processor, combine the yogurt, whole-wheat flour, all-purpose flour, baking powder, 2 tablespoons chopped parsley, and 1/2 teaspoon salt. Process until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat grill to medium-high heat.
Divide the dough into 6 equal pieces. On a floured surface, use your hands or a rolling pin to form each piece into a large oval, about 15 cm long. Grease the grill grate with oil. - Working in batches, grill the flatbreads until puffed and charred around the edges, 2-3 minutes per side. (Or cook them in a pizza oven or on a pizza stone for 4-5 minutes.) Transfer the flatbreads to a plate and cover with a warm towel while you cook the rest.
Mix the butter with the garlic, the remaining tablespoon of chopped parsley, and a teaspoon of salt. Brush the flatbreads with the butter mixture.
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