Low Sodium Flatbread Recipe

I'm a huge fan of quickly taking a few flatbreads out of the freezer to make
some pizza for dinner. The frozen flatbreads at the grocery store are great and
very convenient, but they are almost always very high in sodium. One flatbread
could be as high as 1000mg of sodium! I mean, I could personally eat one entire
flatbread pizza…the small ones of course.

Servings: 8

Author: Anthony Valentine, Kidney-Friendly Chef

Instructions

1 Start by sifting your flour into the bowl of a standing mixer. Now add the
remaining ingredients [https://www.cukebook.org/ingredients/] in with the flour.
Using a dough hook mix the dough on medium until it begins to come together. If
the dough is sticking to the sides and bottom of the bowl, sprinkle in more
flour (about 1 tbsp at a time) until the dough begins to pull from the sides and
bottom of the bowl and form a ball of dough.
2 On medium, knead the dough for about 5 minutes. If you're doing this by hand,
knead the dough for 10
minutes.https://www.cukebook.org/recipe/low-sodium-flatbread-recipe/#
3 Remove the dough from the standing mixer and place into an oiled mixing bowl and
cover tightly with plastic wrap. Place the dough somewhere warm and let rise
until doubled, about an hour.
4 Divide the dough into 6-8 pieces and let it rest, covered with plastic wrap or a
clean kitchen towel for an additional 10 minutes. Click for a 10 Minute timer
5 Now roll out each piece of dough into 6-8 inch oval shaped flatbreads. These can
be circle if you’d like.
6 Get a grill pan or a flat skillet HOT, and dry cook the dough for 1-2 minutes
per side, or until they are puffed up and have some nice golden brown spots on
them. You could also cook these right on a grill or a grill type pan. Click for
a 10 Minute timer
7 Let the flatbreads cool off before individually wrapping them in plastic wrap.
Store in the freezer for up to 6 months!

Low Sodium Flatbread Recipe

🧂 Ingredients

Instructions

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