Ingredients
For flatbread:
1 cup FAGE Total 5% Greek Yogurt
1 ¼ cup self-rising flour, plus more for dusting*
Kosher Salt
For topping:
2 cups fresh arugula
1 cup hummus, store-bought or homemade
½ cup kalamata olives, sliced
½ cup sun-dried tomatoes, chopped
½ small red onion, thinly sliced
½ cup crumbled feta cheese
Extra-virgin olive oil
*Note: If you do not have self-rising flour, substitute with 1 ¼ cups all-purpose flour and 2 teaspoons baking powder.
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Steps
- Preheat the oven to 350 degrees.
- In a large bowl, mix together the flour, FAGE Total Greek yogurt and ½ teaspoon kosher salt until the dough comes together.
- Pour the dough out onto a lightly-floured work surface and form into a ball. For easier handling, let the dough rest for at least 15 minutes.
- Meanwhile, add the arugula to a small mixing bowl and toss with a drizzle of olive oil and pinch of kosher salt. Set aside.
- Divide the dough into 4 equal-sized balls.
- Dust the top of each ball of dough with flour and, working on a lightly-floured surface, roll each round of dough into a circle, about 8-inches in diameter.
- Heat a large, dry skillet over medium-high heat. Once hot, add one round of dough to the pan. Cook until golden-brown bubbles appear on the bottom side, about 2 minutes.
- Flip over and continue cooking until golden brown on the other side and cooked through, about 2-3 minutes more.
- Transfer to a clean baking sheet or cutting board and repeat with remaining dough.
- Once all of your dough has been cooked, top each piece of flatbread with a spread of hummus, olives, sun-dried tomatoes, thinly-sliced onion and feta.
- Place on a baking sheet (or 2 baking sheets if one is not large enough) and transfer to the oven.
- Bake until warmed through and the crust has crisped up, about 7-10 minutes.
- Remove from the oven and top with fresh arugula. Slice into wedges and serve warm!
