Greek Yogurt Berry Flatbread with Honey
Two-ingredient dough made with self-rising flour and Greek yogurt, with mixed berries folded in, baked until golden, and drizzled with honey. The dough takes about five minutes to bring together and bakes in 25 minutes. Cut into wedges and eat warm. This recipe is better suited for later in your GLP-1 journey or if you are experiencing minimal side effects due to the wheat and dairy base and higher carbohydrate content.
Allergens:
Ingredients
For the Flatbread
To Finish
Ingredient notes:
- Self-rising flour - This is the correct flour for this recipe. Self-rising flour already contains baking powder and salt, which gives the dough its lift without yeast or eggs. Bread flour and all-purpose flour will not give the same result. If you can only find all-purpose flour, add 1.5 tsp baking powder and 1/4 tsp salt per cup as a substitute.
- Greek yogurt - 2% or full-fat. Non-fat Greek yogurt makes the dough drier and the result less tender. Do not use regular yogurt - it contains too much moisture and the dough will not come together correctly.
- Berries - Fresh or frozen both work. If using frozen, thaw completely and pat dry with paper towels before folding in. Excess moisture from frozen berries will make the dough too wet and sticky to work with.
- Dark chocolate - Optional alternative to honey. Melt gently in 20-second microwave intervals, stirring between each, until just melted. Dark chocolate contains fat and caffeine which can aggravate GLP-1 side effects - see recipe note.
Recipe Instructions
- Preheat - Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Make the dough - In a medium bowl, combine Greek yogurt and self-rising flour. Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface. Knead gently for about 2 minutes until the dough is smooth. It will be slightly sticky - add flour one tablespoon at a time if it's too sticky to work with, but don't add too much or the flatbread will be dry.
- Fold in the berries - Flatten the dough slightly and scatter the berries over the surface. Fold the dough gently over the berries and knead once or twice to distribute. Work quickly and don't overwork it - the berries will break and bleed into the dough if you knead too much. A few broken berries are fine. Visible whole berries throughout is what you're aiming for.
- Shape - Transfer to the lined baking sheet. Press and shape into a flat round about 8 inches across and 1/2 inch thick. Aim for even thickness so it bakes uniformly.
- Bake - Bake for 22-26 minutes until the top is lightly golden and the center feels set when pressed gently. It should spring back slightly when touched.
- Cool briefly - Remove from the oven and let cool on the pan for 5 minutes.
- Finish and cut - Drizzle honey evenly over the top. Cut into 8 wedges and serve warm.
Recipe notes:
On the flour Self-rising flour is not interchangeable with bread flour or all-purpose flour in this recipe. It is widely available in most supermarkets, usually on the same shelf as all-purpose flour.
On folding in the berries Gentle folding is the technique that makes this work. Over-mixing turns the dough uniformly purple and the berries lose their texture. Two or three gentle folds is enough.
On the dark chocolate option If you want to use dark chocolate instead of honey, drizzle it after the flatbread has cooled for at least 5 minutes. Dark chocolate contains fat and caffeine which can aggravate nausea and reflux on GLP-1 - it's best as an occasional option once side effects have fully settled, not for early phase use.
Storing Best eaten warm on the day it's made. Keeps loosely covered at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to refresh.
Nutrition Per Serving
Serving Size: 2 wedges
| Per serving | |
|---|---|
| Calories | 200 |
| Protein | 8g |
| Total Fat | 2g |
| Total Carbohydrate | 38g |
| Dietary Fiber | 1.5g |
| Sugars | 10g |
| Sodium | 310mg |
Based on 1 cup self-rising flour, 1 cup 2% Greek yogurt, 1 cup mixed berries, and 2 tbsp honey to finish. Sodium is higher than most recipes in this collection due to the salt content in self-rising flour. Dark chocolate drizzle not included in macros. Nutritional information is estimated and provided for general guidance.