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Stovetop Grilled Mint Flatbreads

Rated as 4.5 out of 5 Stars

"This thin flatbread is a great alternative to tortillas and considering it is an unleavened type of bread it is pretty fast and easy to make. It can be served as a wrap or accompaniment to salads and barbeque. It is especially great when served with Middle-Eastern-style dishes."
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Ingredients

37 m servings 161 cals
Original recipe yields 6 servings (6 flatbreads)

Directions

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  1. Mix whole wheat flour, all-purpose flour, onion powder, and salt together in a large bowl.
  2. 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.
  3. Turn dough out onto a well-floured work surface. Knead dough until smooth and elastic, dusting with flour until it is no longer sticky, 8 to 10 minutes. Cover the dough with plastic wrap and let it rest, about 10 minutes.
  4. Divide dough into 6 small balls and roll each piece out into a thin circle.
  5. Heat a large skillet over medium-high heat. Brush with vegetable oil. Carefully transfer one flatbread into the hot skillet. Cook until bottom side is golden brown and slightly charred, about 1 minute. Brush raw side with oil and flip. Cook until golden, about 30 seconds. Transfer to serving dish. Repeat with remaining flatbreads.

Footnotes

  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts


Per Serving: 161 calories; 8.6 g fat; 17.6 g carbohydrates; 4.4 g protein; 4 mg cholesterol; 220 mg sodium. Full nutrition

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Reviews

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I followed the recipe exactly, except to put the dough in the fridge for a couple of hours before I needed to make them. I cooked them on the stove top in a cast iron skillet. Quick and easy sid...

These breads have a great flavor and freshness to them.