CCKC Executive Chef Jill Garcia Schmidt’s killer 3-Ingredient Flatbread made its television debut on Fox4 News this week. Anchor Abby Eden had ‘a moment’ when she took the first taste of this addictive treat. And if you’re wondering if there was a typo in the name of this recipe… there wasn’t. There really are only three ingredients: flour, Greek yogurt and baking powder. Who knew bread-making could be so crazy-easy and crazy-delicious?!
This super-quick and versatile flatbread can be topped with garlic butter, salt and parsley, used as a wrap for a sandwich, made into some pretty sweet mini pizzas or just served table-side with butter. Get creative – the options are endless.
Watch Jill demonstrate how to make it – just click on the video and watch the Fox4 segment. The recipe is printed below.
Want to learn even more cooking tips, techniques and recipes from Chef Jill? She’ll be teaching a daytime class on the Fundamentals of Baking on Tuesday, May 7, 9 a.m. – 1 p.m. It’s a Hands-On class, and you’ll head home with some of your very own freshly baked goods! Call 913/341.4455 to sign-up and say you saw her Fox4 segment to save 15% on registration. For class details, CLICK HERE.
- 1 cup (8oz/225g) Greek yogurt
- 1 cup (5oz/142g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 cup (4oz/115g) butter
- 2-3 clove garlic, finely minced
- parsley, roughly chopped
- salt, to taste
In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt, so it’s best to add it little by little.
Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between.
Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.
Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice.
Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.