Yogurt Flatbreads with Whipped Feta and Heirloom Tomatoes
The (in)credible science
Organic tomatoes are healthier for you too! They have higher levels of Vitamin C and antioxidants and are free of harmful pesticides.
Chef Megan Mitchell’s simple two-ingredient flatbreads topped with whipped feta and heirloom tomatoes is an easy lunch that packs a punch of flavor! Make your flatbread with Stonyfield Organic’s Plain Whole Milk Yogurt for the perfect light and chewy bite.
- 2 1/2 cups AP flour*, plus more for rolling
- 1 tsp. fine sea salt
- 1/2 tsp. baking powder
- 1 1/2 cups Stonyfield Whole Milk Plain Yogurt
- 10 ounce feta cheese block
- 1 medium lemon
- 1 garlic clove, grated or finely minced
- 1 pound baby heirloom tomatoes, larger ones quartered, smaller ones halved
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- EVOO, for drizzling
- Thyme leaves, for garnish
- Basil leaves, for garnish
- Minced chives, for garnish
To a large bowl add 2 1/2 cups of flour, salt and baking powder. Whisk together then add in the yogurt and mix with a wooden spoon or spatula. Mix until it comes together and forms a loose, shaggy ball.
Scoop out onto a floured surface and knead until it forms a smooth ball, about 5 minutes, adding flour little by little until it no longer feels sticky. Evenly divide the dough into 6 balls. Cover with a clean dish towel and let rest for 20 minutes.
To a small food processor add the feta, lemon zest and juice and garlic. Blitz on high until smooth and creamy. If the mixture looks too dry, add 1-3 tbsp. of yogurt to thin it out. Pour into a bowl and set aside until needed.
Bring a 10-inch cast iron skillet up to heat over medium.
Take 1 ball and roll it out to an 8x6-inch oval. Place into the hot skillet and cook 2 minutes per side until golden brown and puffed. Remove to a plate and cover with a clean towel to keep warm. Continue with the remaining dough.
To assemble, slather some of the whipped feta onto a flatbread. Top with some of the tomatoes, a sprinkle of salt and pepper, a drizzle of EVOO and finish with a sprinkle of fresh herbs. Serve immediately.
*can be subbed in with self-rising flour, omit the baking powder