High-Protein Cilantro Flatbread Recipe

About this recipe

A protein-packed twist on traditional naan, featuring Greek yogurt and chickpea flour for a nutritious and satisfying dinner option. Perfect for pairing with soups, curries, or casseroles.

Ingredients

• - Doves Farm Organic Chickpea Flour
• 200 G Authentic Greek Yogurt
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Schwartz Coriander Leaf Jar
• - Silver Spoon Granulated Sugar
• - Tata Salt
• - Ktc Vegetable Oil
• 5 Kg Caputo Integrale Whole Wheat Flour, 5Kg
• 113G Royal Baking Powder Tin, 113G

Instructions

1. 1. In a large mixing bowl, combine 1 cup whole wheat flour, 1 cup chickpea flour, 2 tbsp plain Greek yogurt, 1 tbsp baking powder, 1 tbsp sugar, 1 tsp salt, and 3 tbsp oil. Gradually add milk while mixing until a soft dough forms.
2. 2. Knead the dough for about 5 minutes until smooth. Cover the bowl with a damp cloth and let the dough rest for 15 minutes.
3. 3. Divide the dough into small balls, roughly the size of a golf ball.
4. 4. Heat a non-stick pan over medium heat.
5. 5. Roll out each ball into a thin circle, using a sprinkle of whole wheat flour to prevent sticking.
6. 6. Place the rolled dough onto the heated pan and cook until lightly browned on one side, about 2 minutes.
7. 7. Flip the flatbread and cook the other side until lightly browned, about 2 minutes more.
8. 8. Brush 1 tsp oil onto the cooked side, flip again, and cook for another minute until golden and slightly crisp.
9. 9. Repeat the process for all dough balls. Garnish with fresh coriander leaves before serving.
10. 10. Serve warm with your favorite soup, curry, or casserole for a high-protein dinner.