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.
High-Protein Flatbread
A quick and easy recipe for a high-protein flatbread, perfect for a nutritious breakfast or lunch. Top it with your favorite ingredients for a delicious meal.
Video
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 - to taste
Filling
- 250 g tofu, extra firm, 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!
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!
Which whole grain self raising flour do you use
If you’re in Australia, I got it from Woolworth, sorry can not remember the exact brand!
Absolutley love following Plantbaes.
The recipes are so so easy to follow, and make and packed with nutrition.
The ranch dressings are so so tasty and easy to make.
Highly recommend Plantbaes
And Sarah is so extremely helpful. If you leave a comment on fb she will always reply to you
Hey Shirley, thank you so much for your lovely review! I’m very lucky to have you in our community 💕
I don’t have self riding flour. How much baking powder or soda do I add to the flour that I have?
I have not tested it for this recipe, so you might have to adjust it a bit but I usually replace 1 cup of self rising flour, with 1 cup of regular flour + 1/2 tsp baking soda and 1/2 tsp baking powder
Exactly what I was looking for. I used regular yogurt since I am not vegan and it came out great.
Thank you.
So happy you liked it 🙂
Have you ever used a gluten free flour? If so what kind?
I’ve tried it with buckwheat and it worked very well 🙂