Directions:
- Mix dry ingredients, including rosemary, in a large bowl. Stir in yogurt and 1 tbs olive oil. Kneed until dough is smooth. Cover dough with a damp cloth and allow to rise for 1 hour (or half hour at altitude over 3500 feet).
- Cut dough into 12 pieces and roll each piece into a ball. On a lightly floured board, roll each ball into a 6-inch circle. Heat a cast-iron skillet and brush skillet with additional olive oil.
- Cooking one flatbread at a time, cook 2 minutes on one side and flip and cook 2 minutes on other side. Bread should puff and have nice browned spots on it.
- Brush finished bread with roasted garlic and oil, sprinkle lightly with a pinch kosher salt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 361.43 Kcal (1513 kJ) | ||
| Calories from fat | 116.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.95g | 20% | |
|---|---|---|---|
| Cholesterol | 5.31mg | 2% | |
| Sodium | 1314.18mg | 55% | |
| Potassium | 256.95mg | 5% | |
| Total Carbs | 53.95g | 18% | |
| Sugars | 2.07g | 8% | |
| Dietary Fiber | 5.85g | 23% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 3.4mg | 19% | |
| Calcium | 234.7mg | 23% | |
| Amount Per 100 g | |||
| Calories | 289.79 Kcal (1213 kJ) | ||
| Calories from fat | 93.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.38g | 20% | |
|---|---|---|---|
| Cholesterol | 4.26mg | 2% | |
| Sodium | 1053.72mg | 55% | |
| Potassium | 206.03mg | 5% | |
| Total Carbs | 43.26g | 18% | |
| Sugars | 1.66g | 8% | |
| Dietary Fiber | 4.69g | 23% | |
| Protein | 6.26g | 16% | |
| Vitamin C | 0.7mg | 2% | |
| Iron | 2.7mg | 19% | |
| Calcium | 188.2mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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