This recipe started because I was looking through some photos of our trip to Greece this summer and suddenly had a craving for gyros. I had no pita around, so I decided to make this flatbread! You’d think it would be complicated, but it’s literally the easiest and quickest bread recipe ever. We just combine flour, yogurt, olive oil and a little salt, and within 10 minutes, you get a delicious wholegrain and high-protein flatbread!
I added some tzatziki, shredded tofu and some veggies. It’s so versatile, you can really top it with anything. In the end, it didn’t resemble so much of a gyro anymore, but it was so delicious and incredibly nourishing, with 33g of protein per serving.
If you love homemade wraps, why not try our Homemade Soft Whole Wheat Wraps, red lentil and quinoa wraps or turmeric quinoa wraps?
If you love this recipe, you will also love our Easy Red Lentil Bread (No Gluten, No Yeast).
High-Protein Flatbread
Ingredients
Flatbread
- 1 cup (120 g) whole grain self-rising flour
- 2 tsp olive oil
- ½ cup (118.29 ml) soy yogurt
- ¼ tsp (0.25 tsp) sea salt flakes
Tzatziki
- 1 cucumber - grated
- 1 garlic - minced
- ½ cup (118.29 ml) soy yogurt
- 1 tbsp dry dill
- 2 tbsp lemon juice
- Salt and pepper - to taste
Filling
- 250 g extra firm tofu - grated
- 1 tsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 chopped tomatoes
- ⅛ red onions - finely diced
- 2 black olives
- 1 cup (20 g) arugula
- ½ jarred roasted red bell peppers
Instructions
- Combine the flour, olive oil, yogurt, and salt in a bowl. Knead the mixture until you have a smooth dough. No extra kneading is required.
- Divide the dough in half. Using a rolling pin, flatten each piece into a circular shape, approximately 0.5cm thick.
- Heat up a nonstick pan to medium to high heat. Cook each flatbread for 3 minutes, then flip and cook for another couple of minutes. Repeat this process with the other piece of dough.
- For the tzatziki, place the grated cucumber into a clean cloth and press to squeeze out the excess water. Combine the cucumber with the minced garlic, yogurt, dill, lemon juice, salt, and pepper.
- Add the shredded tofu to a pan on medium heat with the cumin, oregano, and paprika. Cook for 5 minutes, stirring occasionally.
- To assemble your meal, spread the tzatziki on the flatbread, then add the tofu, tomato, onion, olives, rocket, and bell pepper. Enjoy your high-protein flatbread!
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May I have the recipe for whole grain self-rising flour? Thanks
Hey Chantal, this is a store bought mix, to substitute it at home, add 1.5 tsp of baking powder and 1/4 tsp of salt for 1 cup of flour. Hope you love it
Loved everything but the tofu. It needs to be pressed, grated and add some soy sauce and maybe sesame oil and then the seasonings.
Thanks so much for the feedback April! Tofu is definitely one of those things that comes down to personal taste, some people love it as is, others prefer it pressed and seasoned more heavily. Your version with soy sauce and sesame oil sounds super yummy 💛
I have leftover split pea soup. I bet the flatbread with the tzatziki sauce would pair well with the soup. I made this recipe before and really enjoyed it.
I’m so happy to hear that. Thank you for sharing, April 💚
❤️ Ur website, can gluten-free flour be used as a substitute. 😍🤤
Thank you so much, lovely! I haven’t tried it with GF flour, but I think it would work, you might just need to add a little more or less, as all flours behave a bit differently. Let us know how you go!
Hi! Did you use buckwheat same quantity than self rising wheat flour? Did you add baking soda? If so, how many?
What is rocket?
It’s also called arugula in some places, it’s a small leafy green, a little peppery in taste 🙂 you could use any salad you like if you can’t find it!