Whole Wheat Flatbread with Sun-Dried Tomato and Basil
1 cup whole wheat flour
1 ½ tsp. baking powder
¼ tsp. salt
2 Tbsp. sun dried tomato, chopped
2 Tbsp. fresh basil, chopped
¾ cup fat free yogurt
Combine the flour, baking powder and salt in a bowl and mix to incorporate. Mix in the sun dried tomato and basil.
Add ¼ cup of yogurt at a time. Mix until smooth.
Wrap the dough and let rest for 30 minutes. Divide the dough into 6 equal parts and roll each to a 6-inch diameter.
Cook the dough for 2-3 minutes per side, flip when bubbles start to appear. Dough can be cooked on a grill or a nonstick pan.
Recipe by Joseph C., Flik Independent School Dining Regional Executive Chef, Eric A., Flik Independent School Dining Executive Chef and Angel A., Flik Independent School Dining Executive Chef