Ingredients
¾cupwhole wheat flour
¼cupall-purpose flourplus more for kneading
1tsponion powder
½tspsalt
¾cuplow-fat yogurt
2tbspsour cream
1tbspolive oil
1tbspdried mint
2tbspvegetable oilor as needed
Preparation
Mix whole wheat flour, all-purpose flour, onion powder, and salt together in a large bowl.
Mix yogurt, sour cream, and olive oil together in a separate bowl. Stir in dried mint. Pour over flour mixture and mix with a wooden spoon until well-combined.
Turn dough out onto a well-floured work surface. Knead dough for 8 to 10 minutes, until it’s smooth and elastic, dusting with flour until it is no longer sticky.
Cover the dough with plastic wrap and let it rest for about 10 minutes.
Divide dough into 6 small balls and roll each piece out into a thin circle.
Heat a large skillet over medium-high heat. Brush with vegetable oil.
Carefully transfer one flatbread into the hot skillet. Cook for 1 minute, until bottom side is golden brown and slightly charred.
Brush raw side with oil and flip. Cook for about 30 seconds, until golden. Transfer to serving dish. Repeat with remaining flatbreads.
Serve and enjoy!
