Skyr flatbread is a delicious, protein-packed bread that combines the creamy tang of Icelandic skyr with simple ingredients to create a soft, flavorful flatbread. Its versatility makes it perfect for breakfast, snacks, or alongside savory dishes, and it comes together quickly with minimal effort.
Ingredients
- 1 cup (240g) Icelandic skyr
- 1 ½ cups (180g) all-purpose flour, plus extra for dusting
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons olive oil or melted butter
- Optional: sesame seeds, herbs, or spices for flavor
Instructions
- Preheat your oven to 375°F (190°C). If using a skillet, heat it over medium heat; otherwise, prepare a baking sheet lined with parchment paper.
- In a large mixing bowl, combine the skyr, flour, baking powder, and salt. Mix until a dough begins to form.
- Add the olive oil or melted butter to the dough and knead gently until the mixture is smooth and elastic. If the dough is too sticky, sprinkle in a little more flour; if too dry, add a small splash of water or skyr.
- Divide the dough into 4 equal portions. Lightly dust your work surface with flour and roll each portion into a thin circle about ¼ inch (0.6 cm) thick.
- Place the flattened dough onto the prepared baking sheet or skillet. If baking, bake in the oven for about 8-10 minutes, flipping halfway through, until golden and puffed. If using a skillet, cook for 3-4 minutes per side until golden brown and cooked through.
- Remove from oven or skillet and let cool slightly before serving. Optionally, sprinkle with sesame seeds, herbs, or spices for added flavor.
Tips
- Substitutions: You can replace skyr with Greek yogurt for a similar tangy flavor, though skyr tends to be thicker and less tangy.
- Storage: Keep leftover flatbread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in a skillet or oven for best texture.
- Common Mistakes: Overworking the dough can make the flatbread tough. Mix just until ingredients are combined for a tender result.
- Additional flavors: Incorporate herbs like rosemary, thyme, or cumin into the dough for a savory twist.
Serving Suggestions
Skyr flatbread pairs beautifully with dips like hummus, tzatziki, or herbed yogurt. It can be used as a wrap for sandwiches, served alongside soups or salads, or enjoyed simply with butter or honey for breakfast.
Variations
For a savory version, add chopped herbs, garlic powder, or grated cheese to the dough. To make it more filling, include chopped vegetables or cooked meats. For a sweet variation, sprinkle cinnamon and sugar over the rolled dough before baking.
Storage and Reheating
Stored properly, skyr flatbread can last up to 2 days at room temperature or 4 days refrigerated. To reheat, warm in a skillet over medium heat for 1-2 minutes per side until heated through and slightly crispy. For longer storage, freeze the flatbread wrapped tightly in plastic wrap or foil for up to 1 month. To reheat from frozen, thaw at room temperature then warm in a skillet or oven.
Frequently Asked Questions
Can I use Greek yogurt instead of skyr?
Yes, Greek yogurt is a good substitute for skyr and will produce a similar texture and tang. Keep in mind that Greek yogurt is usually slightly more tangy and may be more moist, so you might need to adjust the flour slightly.
Is this flatbread suitable for gluten-free diets?
This recipe uses all-purpose flour, so it is not gluten-free. However, you can try substituting with a gluten-free flour blend, but the texture may vary. Be sure to add a binding agent like xanthan gum if needed.
Can I make this dough ahead of time?
Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before rolling out and baking for best results.
What if the dough is too sticky or dry?
If the dough is sticky, sprinkle in a little more flour and knead gently. If it’s too dry, add a small splash of water or skyr, mixing until you reach the right consistency. The dough should be soft but manageable.
How thin should I roll the flatbread?
Roll the dough into about ¼ inch (0.6 cm) thickness. Thinner flatbreads will be crisper, while thicker ones will be softer and more bread-like. Adjust based on your preference.
Can I add toppings or fillings?
Absolutely! Before baking or cooking, you can sprinkle herbs, spices, or cheese on top. You can also add chopped vegetables or cooked meats inside before rolling or folding for more substantial flatbread.
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