1 cup siggi’s Plain 0% Skyr
1 2/3 cups whole wheat flour
1/2 cup all-purpose flour
1 Tbs baking powder
2 tsp salt
flour for dusting and rolling
extravirgin olive oil
Mint Yogurt Sauce
1/2 cup siggi’s plain yogurt
2 Tbs fresh mint, finely chopped
zest of half a lemon
salt to taste
1/2 tsp garlic, freshly grated, optional
To make the flatbread, mix all ingredients in a bowl until combined, then transfer to a clean, flat work surface and begin to knead the dough using the palm of your hand to push the dough away, using the friction of the table.
Continue for 3-4 minutes until the dough feels tacky, but not sticky or dry. Let sit covered for 30 minutes, then flatten dough lightly and divide into ‘golf ball’ size pieces (a little smaller than 1/4 cup). Using a bit of flour and a small rolling pin, roll the dough into a circle, rotating often, until the dough is approx. 5-6” in diameter and even.
On a preheated grill or grill pan, cook each side for about 30-45 seconds.
Transfer to a cooling rack and while cooling, brush with olive oil and za’atar. Serve while still warm.
To make the mint yogurt sauce, mix all ingredients in a bowl and let sit refrigerated for at least 30 minutes to let flavors blend.