Ingredients
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2 ½ cup plain Greek yogurt
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2 ½ cup self-rising flour
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2 teaspoon Desired seasonings, such as ranch dressing dry mix or Italian seasoning (optional)
Directions
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In a large bowl stir together yogurt, flour, and desired seasonings (if desired) stirring with a wooden spoon until dough forms, adding more flour as needed. Transfer to a floured surface and knead dough by folding and gently pressing for 10 to 12 strokes or until dough is smooth. Divide dough into 8 balls (about 3-inches wide). Cover dough and let stand for 20 minutes. Roll balls into 9-inch rounds, about 1/8 inch thick. Set aside.
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Heat a nonstick 12-inch skillet over medium-high heat. Lightly brush skillet with oil. Add a flatbread round and cook 1 to 2 minutes or until puffed and brown, turning once. (Note: it helps to press with a spatula after flipping-this encourages it to puff with steam.) Repeat with remaining rounds.
Avocado Bacon Spread
In a small bowl coarsely mash one ripe avocado. Stir in 5 strips bacon, crisp-cooked and crumbled, juice from 1/2 of a lemon (1 1/2 tablespoons), and 1/2 of a small fresh Fresno pepper, seeded and finely chopped. Season to taste with salt and ground black pepper.
