This parmesan skillet flatbread is a great source of protein. This flatbread, made with Herbalife Nutrition Personalized Protein Powder and Greek yogurt, will help you get your savory fix. Eat right away or save for later.

Protein Parmesan Skillet Flatbread

8 flatbread
  • 1/2 cup Herbalife Nutrition Personalized Protein Powder
  • 1/2 cup white whole wheat flour (or whole wheat pastry flour)
  • 1/2 cup all-purpose flour
  • 4 TBSP finely grated Parmesan cheese, divided
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3 TBSP olive oil, divided
  • 1/2 cup plain Greek-style nonfat yogurt
  • 1/3 cup water


  • 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.

Nutrition Facts

Yields 8 flatbreads. Per serving (1 flatbread):

9 g
12 g
6.5 g
1 g
Susan Bowerman

Susan BowermanM.S., R.D., CSSD, CSOWM, FAND – Sr. Director, Worldwide Nutrition Education and Training

Susan Bowerman is the senior director of Worldwide Nutrition Education and Training at Herbalife. She also serves as the Vice Chair of the Dietetic Advisory Board (DAB). As a registered dietitian, she educates distributors about our global nutrition philosophy and is responsible for developing nutrition education and training materials. Bowerman earned a B.S. in Biology with distinction from the University of Colorado and an M.S. in Food Science and Nutrition from Colorado State University. She is a fellow of the Academy of Nutrition and Dietetics and holds two board certifications as a specialist in Sports Dietetics and in Obesity and Weight Management. When she is not busy teaching and writing, Susan enjoys spending time with her family, cooking and gardening. Her favorite Herbalife products include Simply Probiotic and Herbalife Formula 1 Healthy Meal Nutritional Shake Mix Banana Caramel.