Recipes and Cooking Two-Ingredient Flatbreads 4.2 (36) 4 Reviews Try adding your favorite flavors like ranch or herbs to these chewy flatbreads. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 30, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 1 mins Stand Time: 20 mins Total Time: 51 mins Yield: 8 flatbreads Ingredients 2 ½ cup plain Greek yogurt 2 ½ cup self-rising flour 2 teaspoon Desired seasonings, such as ranch dressing dry mix or Italian seasoning (optional) Directions In a large bowl stir together yogurt, flour, and desired seasonings (if desired) stirring with a wooden spoon until dough forms, adding more flour as needed. Transfer to a floured surface and knead dough by folding and gently pressing for 10 to 12 strokes or until dough is smooth. Divide dough into 8 balls (about 3-inches wide). Cover dough and let stand for 20 minutes. Roll balls into 9-inch rounds, about 1/8 inch thick. Set aside. Heat a nonstick 12-inch skillet over medium-high heat. Lightly brush skillet with oil. Add a flatbread round and cook 1 to 2 minutes or until puffed and brown, turning once. (Note: it helps to press with a spatula after flipping-this encourages it to puff with steam.) Repeat with remaining rounds. Avocado Bacon Spread In a small bowl coarsely mash one ripe avocado. Stir in 5 strips bacon, crisp-cooked and crumbled, juice from 1/2 of a lemon (1 1/2 tablespoons), and 1/2 of a small fresh Fresno pepper, seeded and finely chopped. Season to taste with salt and ground black pepper. Rate it Print