Low Sodium High-Protein Flatbread
Elevate your everyday bread game with this Low Sodium High-Protein Flatbread recipe! Perfect for health-conscious eaters, this nutrient-packed flatbread combines the wholesomeness of whole wheat flour with the protein boost of non-fat Greek yogurt and energy-boosting ground flaxseed. Its low sodium profile makes it heart-healthy, while the inclusion of a salt substitute ensures you don’t sacrifice flavor. Rolled out to perfection and cooked in a skillet for a soft yet slightly crisp texture, these flatbreads are incredibly versatile—ideal as a base for wraps, alongside soups, or as a simple snack. Designed to be quick with just 15 minutes of prep time, this easy recipe breezes through your kitchen while staying high-protein and light on unnecessary additives. Say hello to a flavorful, nutritious flatbread that supports your wellness goals!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt substitute (e.g., potassium chloride)
- 1.5 cups Non-fat Greek yogurt
- 2 tablespoons Olive oil
- 0.25 cups Unsweetened almond milk
- 2 tablespoons Ground flaxseed
Instructions
In a large mixing bowl, combine whole wheat flour, baking powder, and salt substitute. Whisk together until evenly mixed.
In a separate bowl, mix non-fat Greek yogurt, olive oil, unsweetened almond milk, and ground flaxseed until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir the mixture with a spatula or your hands until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
Divide the dough into 6 equal pieces and shape each piece into a ball. Roll out each ball into flat rounds about 1/4 inch thick.
Heat a non-stick skillet or griddle over medium heat. Lightly brush with olive oil, if desired, for a crispier texture.
Place one flatbread at a time into the skillet, cooking for about 2-3 minutes on each side until golden brown and cooked through.
Remove from the skillet and place on a wire rack to cool slightly. Repeat with the remaining flatbreads.
Serve warm or store at room temperature in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.2 g | 49% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1267 mg | 55% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 10.7 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 578 mg | 44% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2843 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
