2 International Drive

Rye Brook, NY 10573

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Whole Wheat Flatbread with Sun-Dried Tomato and Basil

January 1, 2009



  • 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


  1. Combine the flour, baking powder and salt in a bowl and mix to incorporate. Mix in the sun dried tomato and basil.

  2. Add ¼ cup of yogurt at a time. Mix until smooth.

  3. Wrap the dough and let rest for 30 minutes. Divide the dough into 6 equal parts and roll each to a 6-inch diameter.

  4. 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.

Serves 6.


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

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