During quarantine here in New York City, like many families, we’ve been doing a lot of cooking and baking. As you can probably relate, over the last four months, our kitchen is always buzzing, especially our dishwasher. Most kids gravitate towards baking more than cooking, and it’s certainly the first choice for our first-grader, Liam. We’ve made everything from chocolate cupcakes and coffee cake to apple crisp and double chocolate zucchini bread, among many other things. Don’t worry, we leave some of it on the doorsteps of our neighbors, lest we eat it all ourselves.

Most kids find cooking fun — “Mommy, when can I lick the chocolate frosting bowl?” Cooking helps give them a sense of responsibility — “Daddy, you mean that can I help make the dinner today?” And, cooking builds their confidence — “Wait, what? I get to use your rolling pin by myself?!” I’ve also used home schooling as an opportunity to show Liam different ways to think about math and science (“1/4 cup of this and 1/2 teaspoon of that” and “how does a solid (cold butter) become a liquid (melted butter)?” Cooking is the ultimate non-screen activity. The best part is they get to be with us, which is timeless.

Lately, I’ve been trying out some very simple recipes Liam can do on his own, as part of our everyday cooking. This 3-ingredient flatbread from Gemma’s Bigger Bolder Baking was a GREAT idea. Flatbreads are a hallmark in many cuisines — pitas, lavash, matzo, tortillas, arepa, naan, roti, chapatti, focaccia, blini, injera, and johnnycake, are only a few, there are endless varieties around the world. Typically made from some kind of flour, water, and salt, flatbreads are a delicious way to hold, scoop up, or fold together any number of delicious things, from crispy, cheesy quesadillas to hearty rotis bursting with curried chicken, lentils, and potatoes.

This simple recipe has three ingredients: all-purpose flour, Greek yogurt, and baking powder. That’s it. No yeast, no proofing, no kneading. No kidding. And, most of us already have these ingredients at home. Liam and I made our signature chicken tacos for dinner, but instead of reaching for a package of store-bought tortillas, we made these homemade flatbreads, topping them with our sweet & spicy honey-brushed curried chicken thighs. With a smear of chipotle sour cream across the hot, buttery, garlicky flatbread, we topped it with fresh baby spinach, this chicken, chunks of creamy avocado, and a squeeze of lime. Taking only a couple of minutes on a hot non-stick pan, this flatbread is soft and fluffy, with just the right weight and texture for the charred, sticky chicken and fresh greens. It was phenomenal. Before I had a chance to sit down at the table, Liam was already on his second taco.

Here is the flatbread recipe below, and I highly recommend watching Gemma’s video, which is very helpful. Let me know if you make this with your kids, or hey, even if you don’t have kids. Be sure to post a comment below. As always, just write me if you have any questions and please send your photos so we can tweet them!

Flatbread Recipe With Only 3-Ingredients

Ingredients

• 1 cup (8oz/225g) full-fat natural plain yogurt (or Greek yogurt) Add enough yogurt to match the consistency in the video. You may not need the entire cup, depending upon the type of yogurt and flour you use.
• 1 cup (5oz/142g) all-purpose flour*
• 2 teaspoons baking powder

Optional toppings

• 1/2 cup (4oz/115g) butter
• 2-3 cloves garlic finely minced
• Fresh cilantro or parsley, roughly chopped
• 1 pinch salt to taste

Preparation

1. In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula until the yogurt has absorbed the flour. You will need to get in there with your hands to really bring the dough together.
   *Please Note: Depending upon where you live and what flour you use, you may not need all of the yogurt. Start with the initial quantity of flour and add yogurt until you get the same consistency as in the video. You may not need all the yogurt so it’s best to add it little by little.
2. Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2oz) balls.
   Working with one ball of dough at a time, roll each one out to an 8 x 8 circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with a nice air bubbles in between.
3. Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic and salt in the microwave for about 30 seconds.
4. Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side.
5. Once the bread is nice and toasty on each side remove from the heat sprinkle with fresh chopped parsley or herbs of your choice
6. Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use.

Recipe from Gemma’s Bigger Bolder Baking