High Protein Spinach Artichoke Flatbread

Did you know that you can make fluffy, stuffed flatbreads in just 20 minutes without any yeast? The 2-ingredient flatbread recipe has been around for quite a while and I have been using it as a quick bread recipe for over 10 years. While I love my traditional bread-making with yeast, sometimes I just don’t have the time and energy to make a fully yeasted dough. Luckily, baking powder is a great leavening agent that allows the gluten in dough to rise.

The dough consists of just 2-ingredients: self-rising flour and yogurt of choice. If you don’t have self-rising flour (like me), you can easily add baking powder and salt to all-purpose flour to make it. The dough is then stuffed with a lighter spinach artichoke dip that is high in protein and nutrients. I use low-fat cream cheese and yogurt to make the dip, and words just cannot express how easy this recipe is and how seriously good it is.

Ingredients:

• 185 g. or 1 1/2 c. self-rising flour (or 1 1/2 c. flour + 1 3/4 tsp baking powder)
• 185 g. or 3/4 c. low-fat Greek yogurt
• 2 g. or 1/4 tsp. salt

For dough:

For filling:

• 112 g. or 4 oz. low-fat cream cheese, softened
• 82 g. or 1/3 c. low-fat Greek yogurt
• 190 g. or 1 c. packed frozen spinach
• 52 g. or 1/3 c. chopped artichokes hearts
• 3 g. or 1/2 tsp. salt
• 8 g. or 2 garlic cloves, minced
• 55 g. or 1/2 c. parmesan cheese

Directions:

1. Combine the dough ingredients in a bowl and knead for 2 minutes. Set aside.
2. Combine the filling ingredients.
3. Separate the dough into 5 or 6 equal pieces. Take one piece and flatten it out with a rolling pin. Add some filling in and seal the edges up in the middle into a ball.
4. Gently flatten the ball into a flatbread shape with a rolling pin. Repeat for the remaining dough and fillings.
5. Heat a non-stick pan over medium heat and pan fry the flatbreads on each side until golden brown with the lid on. It takes approximately 3 minutes on each side.
6. Brush butter on the bread (optional) and enjoy!

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