Breads · ALWAYS FREE
Scallion yogurt skillet flatbreads
Tender, pan-browned flatbreads with finely sliced scallions and a short rested yogurt dough.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Mix the flour, baking powder and salt. Add yogurt, water, scallions and 0.564 oz of the oil. Stir to a shaggy dough, then knead in the bowl for 2 minutes until cohesive. Cover and rest for 20 minutes; the dough should be soft and slightly tacky, not pourable.
- Divide into eight equal pieces. Roll each piece between sheets of parchment into a round about 6 inches (15 cm) across and 1/8 inch (3 mm) thick. Keep the remaining pieces covered. Do not add extra flour; parchment keeps the stated baking ratio intact.
- Heat a heavy skillet over medium heat. Use the remaining 0.282 oz oil sparingly across all eight breads. Peel off the parchment before cooking. Cook one bread at a time for 2–3 minutes on the first side and 1–2 minutes on the second, until brown patches form and the center has no sticky raw dough. Adjust the heat if the outside darkens before the center sets.
- Stack the cooked breads under a clean towel for 5 minutes to soften. Serve one per portion. Cool any leftovers promptly, refrigerate covered within 2 hours and use within 3 days, or freeze separated by parchment. Rewarm in a dry skillet.
Estimated nutrition
Per serving · 1 of 8- Calories
- 194 kcal
- Protein
- 6.7 g
- Total carbohydrate
- 30.4 g
- Total fat
- 4.9 g
- Total sugars
- 1.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted breads, tomatoes and pancakes are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Scallion yogurt skillet flatbreads: all-purpose flour; plain whole-milk Greek yogurt; water; baking powder; fine salt; scallions; olive oil. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
