Directions

1. Using a wooden spoon, stir the Kodiak mix and Greek yogurt in a mixing bowl until mostly combined.
2. Then, use your hands to continue mixing the dough together. Once it works itself into a solid mass, place the dough on the counter and knead by hand for about five minutes. If the dough gets sticky, sprinkle additional Kodiak mix on the counter.
3. Divide the dough into six equal pieces and roll each piece into a ball. 
4. Using a rolling pin, roll each ball into a circle that is between 1/8 and 1/4 inch thick.
5. Heat a skillet over medium heat. Working one piece of dough at a time, lay the dough on the hot skillet and let cook for about 30 seconds. The dough should bubble slightly. Flip the dough over and cook for another 10 seconds. Removed from pan. If the dough is burning, turn the heat down a bit. Each piece of flatbread should have Golden brown flecks covering each side.
6. Top your flatbread as desired.

*Note: Different brands of Greek yogurt vary in water content. If your dough is too sticky, add more Kodiak mix until it is only slightly sticky but can be kneaded without sticking too much to the countertop. If the dough is too dry and crumbly, add more Greek yogurt until it reaches the same consistency.

Topping suggestions:

• Brush hot flatbreads with melted butter and garlic and sprinkle with parsley and parmesan cheese.
• For a naan version, brush with melted butter, garlic, chopped cilantro and a sprinkle of salt.
• Make a pizza flatbread by adding toppings and mozzarella cheese, then placing under the broiler until the cheese is melted. Pictured is a flatbread with pepperoni, green olive, red onion, and mozzarella cheese.