Ingredients

• 1 cup Coconut Yogurt or plain Greek Yogurt, plus more as needed
• 2 Tbsp Olive Oil
• 2 cups Gluten Free 1-to-1 Baking Flour or All-Purpose Flour
• 2 tsp Baking Powder
• ½ tsp Salt
• 3–4 Tbsp Neutral Oil such as Canola or Olive, for cooking

Instructions

1. In a large mixing bowl, combine yogurt, olive oil, flour, baking powder and salt. Mix until a soft dough forms. If dough feels dry or cracks at the edges, add yogurt 1 tablespoon at a time until smooth and pliable. 

2. Turn onto a lightly floured surface. Divide into 8 equal portions. Roll each portion into a ball, then flatten and roll out into a circle, about 5 inches in diameter. Use flour as needed to prevent sticking. 

3. Preheat a griddle, cast iron skillet or nonstick pan over medium-high heat. Add a small drizzle of oil to the pan and cook the flatbread one at a time, flipping once, until both sides are golden brown and speckled, about 1–2 minutes per side. Adjust heat as needed. 

4. Transfer cooked flatbread to a platter and serve warm.  

5. Store leftovers in a zip-top bag in the refrigerator for up to three days. Reheat in a warm skillet or microwave before serving.