Yogurt Flatbreads with Whipped Feta and Heirloom Tomatoes

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The (in)credible science
Organic yogurt and dairy products are the best choice for your family’s health and the planet. Organic dairy is free of the antibiotics, controversial pesticides and unnatural levels of growth hormones found in conventional dairy and contains 62% more healthy omega-3 fatty acids and higher levels of disease-fighting antioxidants. Plus, organic dairy farmers use less energy, avoid chemicals, and build healthy soil to help mitigate climate change by storing more carbon in their pasture systems and reducing the amount of greenhouse gases released into the atmosphere.  
 

Organic tomatoes are healthier for you too! They have higher levels of Vitamin C and antioxidants and are free of harmful pesticides.

The Recipe

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.

 

Ingredients

  • 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

 

Instructions

  1. 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. 

  2. 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.

  3. 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. 

  4. Bring a 10-inch cast iron skillet up to heat over medium. 

  5. 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.

  6. 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