Whole Wheat Flatbread with Sun-Dried Tomato and Basil

YIELD: 6 servings

1 cup whole wheat flour
1 ½ tsp. baking powder
¼ tsp. salt
2 Tbsps. sun dried tomato, chopped
2 Tbsps. fresh basil, chopped
¾ cup fat free yogurt

1. Combine flour, baking powder and salt in a bowl and mix to incorporate. Mix in the sun dried tomato and basil. Add ¼ cup of yogurt at a time. Mix until smooth. Wrap the dough and let rest for 30 minutes.
2. Divide the dough into 6 equal parts and roll each to a 6” diameter. Cook the dough in a nonstick pan or grill over medium-high heat for 2-3 minutes per side, flip when bubbles start to appear.


Recipe from: Joseph Carratura, Flik Independent School Dining Regional Executive Chef at The Gilman School, Baltimore, MD; Eric Ashe, Flik Independent School Dining Executive Chef at The Calvert School, Baltimore, MD; Angel Aguilar, Flik Independent School Dining Executive Chef at National Cathedral, Washington, DC