Instructions

Instructions:

• Stir together PPP, flours, 2 TBSP Parmesan cheese, salt, sugar, baking powder and baking soda.
• Add 2 TBSP olive oil, yogurt and water. Stir with a spatula until mixture starts to hold together. Then use your hands to gather up the dough and form it into a ball.
• Turn dough onto a lightly floured surface and knead a few times into a rough ball. Dough will not be smooth.
• Wrap dough in plastic wrap and let rest at room temperature for at least 15 minutes, or up to one hour. Unwrap dough and dough into 8 equal pieces.
• Work with one piece at a time, and keep the remaining dough wrapped in plastic wrap until needed.
• Roll each piece of dough into a ball, then flatten on floured board and roll with a rolling pin as thin as you can, until the disk has a diameter of about 6 1/2 – 7 inches, turning the disk over frequently and dusting with flour as necessary to keep dough from sticking to the board. The edges of the disk will be ragged; you can trim them if you like.
• Place a skillet (cast iron is great for this) over medium heat and brush lightly with olive oil; you will use the remaining 1 TBSP oil as needed as you cook each flatbread.
• When skillet is hot, add one flatbread and allow to cook until brown in spots on the bottom, about 1 1/2 minutes, then turn over with a spatula. Sprinkle top side with some of the remaining Parmesan cheese, and cook until the second side is browned in spots and slightly puffy, about 1 additional minute. Continue with additional flatbreads.
• After each flatbread is cooked, wrap in a kitchen towel to keep them warm to prevent them from drying out, stacking them on top of one another as they are cooked.
• If you don’t plan to eat them all immediately, store in a zippered plastic bag or other covered container.